How to make Lowfat Spaghetti With Chicken And Eggplant - Spaghetti pasta cooked with chicken and brinjal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat spaghetti , Boneless chicken breasts
Cuisine : Italian
Course : Main Course Chicken
Lowfat Spaghetti With Chicken And Eggplant Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
You can also find more Main Course Chicken recipes like Grilled Pesto Chicken, Kadai Murgh Palak Methi, Chicken Hong Kong, Chicken Dhansak.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lowfat Spaghetti With Chicken And Eggplant Recipe
Whole wheat spaghetti 200 grams
Boneless chicken breasts 200 grams
Eggplants/ brinjals 4-5 small
Mustard paste 1 tablespoon
Olive oil 3 tablespoons
Green capsicums julienne 2 medium
Salt to taste
Garlic chopped 5 cloves
Tomato concasse 3/4 cup
Tomato ketchup 1/4 cup
Black peppercorns crushed 5-6
Fresh parsley chopped 2 tablespoons
Dried red chillies crushed 2 tablespoons
Cheese grated 1/4 cup
Method
Step 1
Cut chicken into thin one and half inches long strips. Marinate the chicken with mustard paste for about fifteen to twenty minutes.
Step 2
Heat one tablespoon of olive oil in a non-stick frying pan and fry the chicken. Add capsicum julienne and mix. Boil six cups of salted water and cook spaghetti in it till it is almost cooked or al dente.
Step 3
Drain and apply one fourth tablespoon of olive oil. Heat three fourth tablespoon of olive oil in another pan, add garlic and sauté, add tomato concasse and tomato ketchup and stir.
Step 4
Add salt to taste, half of the crushed peppercorns and one tablespoon of chopped parsley. Add spaghetti to this sauce.
Step 5
Cut eggplants into thin roundels and soak in cold salted water for ten minutes. Drain and pat dry on a kitchen towel. Heat a tablespoon of olive oil in a frying pan and add roundels of eggplant.
Step 6
Cook on low heat. Turn over the eggplant roundels and season with salt, remaining crushed peppercorns, crushed red chillies and remaining parsley.
Step 7
Preheat oven to 160° C. Cover the base of the baking dish with the cooked chicken and capsicum, spread the spaghetti over. Arrange eggplants over the spaghetti until the spaghetti is covered entirely.
Step 8
Sprinkle grated cheese and chopped parsley over it. Bake in a preheated oven at 160° C for seven to eight minutes. Serve hot.
