Macaroni Eggplant And Chicken In Cream Sauce 🍲
Overview:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Description:
This delightful creation, born from a stroke of inspiration last Friday, won over the hearts (and stomachs!) of my family. Yet, I couldn’t shake the feeling that it could use a little something extra. So here I present to you my Macaroni Eggplant and Chicken in Cream Sauce—a canvas open to your culinary imagination. Dive into this fusion of tender chicken, hearty eggplant, and creamy goodness. Let’s cook up a storm!
Ingredients:
- 1 cup macaroni
- 1 cup rigatoni pasta
- 1 medium eggplant
- 1 chicken breast
- Pinch of nutmeg
- Dash of garam masala
- Ground black pepper to taste
- Soy sauce
- Salt to taste
Instructions:
| Step | Details |
|---|---|
| 1 | Prepare Macaroni: Boil the macaroni in salted water until al dente. If ready before the sauce, drain and toss with a bit of olive oil to prevent sticking. Set aside. |
| 2 | Marinate Chicken: While the macaroni is boiling, thinly slice the chicken breast into strips. Drizzle some soy sauce over the chicken and let it marinate for a few minutes. |
| 3 | Prep Eggplant: Peel the eggplant and slice it into 1/3-inch rings. Then, cut the rings into strips. |
| 4 | Sauté Chicken & Eggplant: In a large saucepan, heat some oil over medium heat. Add the marinated chicken and sauté until halfway cooked. |
| – Add the eggplant strips to the pan. | |
| – Sprinkle with a bit more soy sauce, nutmeg, garam masala, and ground black pepper. | |
| – Cover and cook until the eggplant softens and is almost tender. If needed, add a splash of water to prevent sticking. | |
| 5 | Create Creamy Sauce: Pour in the cream, stirring gently to combine with the chicken and eggplant. |
| – Simmer uncovered over low heat until the sauce thickens to your desired consistency. | |
| – Taste and adjust the seasoning, adding salt or more soy sauce if needed. | |
| 6 | Serve: Portion the cooked macaroni into bowls or plates. Top each serving generously with the creamy chicken and eggplant sauce. |
| – Garnish with a sprinkle of fresh herbs or a drizzle of olive oil, if desired. | |
| – Enjoy this cozy, flavorful dish hot, and savor the melding of textures and flavors! |
Nutritional Information (Per Serving):
- Calories: 436.1
- Total Fat: 8.5g
- Saturated Fat: 2.4g
- Cholesterol: 48.4mg
- Sodium: 53.4mg
- Total Carbohydrates: 62.1g
- Dietary Fiber: 5.6g
- Sugar: 3.6g
- Protein: 26.6g
Tips & Variations:
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Cheese Lover’s Twist: Sprinkle grated Parmesan or mozzarella over the top before serving for an extra cheesy kick!
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Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
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Veggie Bonanza: Feel free to toss in some diced bell peppers, mushrooms, or zucchini for added color and nutrition.
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Herbaceous Touch: Finish with a handful of fresh basil, parsley, or chives for a burst of herbaceous freshness.
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Creamy Dreamy: For an even creamier sauce, swap out the regular cream with heavy cream or a dollop of cream cheese.
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Make It Vegan: Substitute chicken with firm tofu or tempeh, and replace cream with coconut cream or cashew cream for a luscious vegan version.
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Leftover Magic: This dish reheats beautifully, making it a fantastic option for meal prep. Simply store leftovers in an airtight container in the fridge for up to 3 days.
This Macaroni Eggplant and Chicken in Cream Sauce is a delightful medley of flavors and textures, perfect for a cozy dinner or a celebratory brunch. Get creative, make it your own, and let your taste buds dance with joy! 🎉
