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Lowfat Spaghetti With Chicken And Eggplant

Spaghetti pasta cooked with chicken and brinjal This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Whole wheat spaghetti , Boneless chicken breasts
Cuisine Italian
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Lowfat Spaghetti With Chicken And Eggplant

  • 200 grams Whole wheat spaghetti
  • 200 grams Boneless chicken breasts
  • 4-5 small Eggplants/ brinjals
  • 1 tablespoon Mustard paste
  • 3 tablespoons Olive oil
  • 2 medium Green capsicums julienne
  • to taste Salt
  • 5 cloves Garlic chopped
  • 3/4 cup Tomato concasse
  • 1/4 cup Tomato ketchup
  • 5-6 Black peppercorns crushed
  • 2 tablespoons Fresh parsley chopped
  • 2 tablespoons Dried red chillies crushed
  • 1/4 cup Cheese grated

Method

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  1. Cut chicken into thin one and half inches long strips. Marinate the chicken with mustard paste for about fifteen to twenty minutes.
  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.
  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.
  4. Add salt to taste, half of the crushed peppercorns and one tablespoon of chopped parsley. Add spaghetti to this sauce.
  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.
  6. Cook on low heat. Turn over the eggplant roundels and season with salt, remaining crushed peppercorns, crushed red chillies and remaining parsley.
  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.
  8. Sprinkle grated cheese and chopped parsley over it. Bake in a preheated oven at 160° C for seven to eight minutes. Serve hot.

Nutrition Info

Calories 1635
Carbohydrates 174.7
Protein 91.8
Fat 63.3
Other Fiber Iron- 15mg
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