This hearty dish is chock-full of chicken and vegetables. "I'm always looking for ways to lighten up menus," notes Bonnie Buckley of Kansas City, Missouri, who sent the recipe.
VERIFIED BY Taste of Home Test Kitchen
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon cornstarch
- 1 can (8 ounces) tomato sauce
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup dry red wine or additional chicken broth
- 1/2 teaspoon each dried basil and thyme
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into 2-inch strips
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 small onion
- 1 medium green or sweet yellow pepper, julienned
- 1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
- Hot cooked spaghetti
- 2 tablespoons grated Parmesan cheese
- Drain tomatoes, reserving the juice. Set the tomatoes aside. In a bowl, combine the cornstarch, tomato sauce, chicken broth, wine or additional broth, seasonings and reserved juice until smooth. Set aside.
- In a large nonstick skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
- Stir sauce; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and tomatoes; heat through. Serve over pasta. Top with cheese. Yield: 4 servings.
Originally published as Stir-Fried Chicken Marinara in Light & Tasty December/January 2004