Penne with Grilled Chicken and Eggplant
Penne with Grilled Chicken and Eggplant might be just the main course you are searching for. One portion of this dish contains around 12g of protein, 5g of fat, and a total of 371 calories. This dairy free and vegetarian recipe serves 6. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. If you have garlic powder, penne, salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Cut eggplant lengthwise into 8 (1/4-inch-thick) slices; place in an 11- x 7- x 1 1/2-inch baking dish.
Combine vinegar and 2 tablespoons broth; pour over eggplant. Cover and let stand 30 minutes, turning occasionally.
Remove eggplant slices from marinade, discarding any remaining marinade.
Combine chili and garlic powders in a large heavy-duty, zip-top plastic bag.
Add chicken; seal bag, and shake until chicken is well coated.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
Place chicken on rack; grill, covered, 3 minutes on each side.
Place eggplant on rack; grill, covered, 2 minutes on each side.
Cut chicken and eggplant into 1-inch pieces.
Cook pasta according to package directions, omitting salt and fat.
Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.