An easy meal-in-one casserole with much-loved flavors.

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  • Preparation Time

    20 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    6

Total Shares 0

Ingredients

  1. 1 small-medium eggplant/aubergine, diced
  2. 1 small onion, diced
  3. 2 cups / 140 g mushrooms, chopped
  4. 2 Tbsp. / 28 ml olive oil
  5. 13 oz. / 370 g tomatoes, sliced or diced
  6. 8 oz. / 230 g tomato sauce
  7. ½ tsp. / 1 g ground black pepper
  8. 12 oz. / 340 g whole grain spaghetti or other pasta
  9. 3 qt. / L water
  10. 2 cloves fresh garlic, minced or 2 tsp. / 6 g garlic powder
  11. 2 chicken breasts, preferably organic pastured
  12. Seasonings of choice (recommended: rosemary, thyme, basil, oregano, parsley)

Directions

  1. Preheat oven to 350°F / 175°C.
  2. Saute eggplant/aubergine, onions, mushrooms, garlic, and pepper in 1 Tbsp. / 15 ml olive oil, until tender.
  3. Transfer to baking dish. Add tomatoes sauce, diced tomatoes and stir together.
  4. Cut chicken breasts into small medallion sized pieces. Cook in pan with remaining olive oil until browned, approximately 5 minutes.
  5. Stir cooked chicken medallions into vegetable dish with seasonings, and stir together.
  6. Set in preheated oven, cover with aluminum foil, and bake for 10 minutes.
  7. In a 4-qt/L pot, cook whole wheat pasta in water until tender, about 10-15 minutes. When pasta is cooked, rinse.
  8. Serve the mixture over the pasta.

Grated Asiago or Parmesan cheese may be added (½ oz / 15 g = 1 protein exchange).

Serving size: 1 cup / 250 g

Exchanges per Serving: 2 Carb 3 Protein, 1 Veg

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Comments 14

  1. hogmire

    This was amazing! I don’t recall voting – says that I did- I would give this 5⭐️! Used precooked chicken strips because we were getting home late. Can see how cooking the chicken fresh would add to the visual appeal and taste.

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