Wednesday, December 1, 2021

What’s for dinner?Garlic butter chicken breast and roasted eggplant sauce spaghetti

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
- Advertisement -spot_img

Must Read

This incredible garlic chicken breast resting on a bed of spaghetti with roasted eggplant tomato sauce was one of the best meal plans I have made this week! I highly recommend this meal plan either as a combination or even separate, though together they were stellar!

Garlic Butter Baked Chicken Breast

https://www.primaverakitchen.com/garlic-butter-baked-chicken-breast/#wprm-recipe-container-28120

I consider myself a relatively decent home chef. I have a great palate and natural instincts in the kitchen. I made this recipe with hardly any guidance or thought. As though I have made it 100 times. I have every confidence that a beginner home chef could make this recipe with ease!

roasted eggplant sauce spaghetti
Ingredients
  • 3 boneless skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 1 teaspoon paprika
  • 4 tbsp butter — melted — use Ghee if you’re doing Whole30.
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley — chopped
  • 2 cloves garlic — minced
  • 1 tbsp. olive oil — extra virgin
Instructions
  1. Preheat the oven to 400°F.
  2. Season chicken breast with salt, pepper, paprika and set aside.
  3. In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
  4. In a cast-iron skillet, heat olive oil over medium heat.
  5. When the skillet is really hot add chicken breast. Sear until golden. It’s about 1-2 minutes on each side.
  6. Pour garlic butter mixture over the chicken breast.
  7. Place the skillet in the oven and cook until cooked through. It’s about 20-30 minutes or until chicken breasts get to an internal temperature of 165F.
  8. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

This recipe was a surprise! I’m a huge eggplant fan but many people can’t handle the texture.

Pasta with Eggplant Sauce {Pasta Alla Norma}

https://www.errenskitchen.com/pasta-with-eggplant-sauce-pasta-alla-norma/#wprm-recipe-container-11443

This recipe was a surprise! I’m a huge eggplant fan but many people can’t handle the texture. I was afraid that the texture of the roasted eggplant would turn my husband off of the dish and I was pleasantly surprised to see that he ate the whole thing!

Garlic butter chicken breast and roasted eggplant sauce spaghetti
Ingredients
  • 1 pound pasta
  • 4 small eggplants cut in half
  • cooking spray
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 14 ounces can plum tomatoes
  • 1 cup white wine
  • fresh basil A big handful
  • ¼ cup Parmesan cheese freshly grated
  • salt and pepper to taste
spaghetti4
Instructions
  1. Preheat your oven to 400F. Place the eggplant halves face down on a baking sheet. Spray with cooking spray and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to cut into strips.
  2. Bring a large pot of salted water to a roaring boil, and cook the pasta until about 2 minutes underdone.
  3. While the pasta cooks heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until just brown.
  4. Add tomatoes followed by the wine. Raise the heat and allow the alcohol to cook off the wine. While the wine cooks down, crush the tomatoes with a potato masher or the back of a spoon.
  5. Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking.
  6. Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Then drain the pasta and mix it into the sauce in the pan with half the cooking water. Cook for 2 – 3 minutes (adding more pasta water if it starts getting a bit dry). Check to see if the pasta is cooked. When done, add freshly grated cheese to the pasta and mix well to incorporate.
  7. Taste for seasoning and season with salt and pepper as needed.  Serve with more grated cheese.
roasted eggplant sauce spaghetti

Leave your vote

0 Points
Upvote

ADVERTISMENT

Global Flavor Made Easy - Piquant Post
www.lobsteranywhere.com

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement - spot_img

Latest News

Starbucks Celebrates 50 Years: From a Row of Stores to a Café Empire

Starbucks changed the coffee shop sector forever. The chain began by mucking up the US market before expanding globally....

More Articles Like This

Add to Collection

No Collections

Here you'll find all collections you've created before.