Chicken and Rotini with Eggplant. Boneless chicken breasts and eggplant baked in the oven with marinara sauce and basil then served over a bed of whole wheat rotini pasta
Welcome to the third recipe in our Chicken and Rotini series of recipes. In this version, Chicken and Rotini with Eggplant, we are using eggplant and whole wheat pasta to change up this dish. With these ingredient changes this recipe offers a whole new eating experience.
Look for more recipes to be coming out in this series, Chicken and Rotini.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Chicken and Rotini with Eggplant
- Pre-heat the oven to 400 degrees.
Preparing the Chicken and Eggplant
- In a 9×9 baking dish spoon 4 oz. of marinara sauce onto the bottom and spread evenly. Place the chicken breasts and eggplant halves on top of the sauce.
- Next, spoon another 4 oz. of marinara sauce evenly over the chicken and eggplant. Place some fresh basil pieces (to taste) on top of the chicken and eggplant.
- The below picture is what the dish will look like when it is ready to go in the oven.
- Place into the oven and bake for 40 minutes at 400 degrees. The below picture is what the dish will look like when it is done baking.
Preparing the Pasta:
- While the chicken is baking, in a large pot, prepare the rotini pasta according to the package instructions for al dente pasta.
- Drain the water from the pasta and place the pasta back into a large pot.
Bringing it All Together:
- When the chicken has finished baking, add 16 oz. of marinara sauce to the pasta and bring to a medium heat.
- Cook the pasta until it reaches your desired heat, about 2-3 minutes, mixing occasionally. Finally, combine the chicken, eggplant, and pasta onto a plate to serve.
- The below picture is an example of how the dish can be served.
How to Serve Chicken and Rotini with Eggplant
- To serve this chicken and rotini with eggplant, place the rotini on one half of the plate and add some sliced chicken pieces.
- On the other half of the plate place an eggplant half. Add any additional marinara sauce, grated cheese, and basil to taste.
Chicken and Rotini with Eggplant
Ingredients
- 2 boneless chicken breasts about 1 lb.
- ½ lb. whole wheat pasta
- 1 medium eggplant cut in half lengthwise
- 24 oz. marinara sauce
- Grated Parmesan Cheese to taste
- Fresh basil to taste
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
- Pre-heat the oven to 400 degrees.
Preparing the Chicken and Eggplant
- In a 9×9 baking dish spoon 4 oz. of marinara sauce onto the bottom and spread evenly. Place the chicken breasts and eggplant halves on top of the sauce.
- Next, spoon another 4 oz. of marinara sauce evenly over the chicken and eggplant. Place some fresh basil pieces (to taste) on top of the chicken and eggplant.
- Place into the oven and bake for 40 minutes at 400 degrees.
Preparing the Pasta:
- While the chicken is baking, in a large pot, prepare the rotini pasta according to the package instructions for al dente pasta.
- Drain the water from the pasta and place the pasta back into a large pot.
Bringing it All Together:
- When the chicken has finished baking, add 16 oz. of marinara sauce to the pasta and bring to a medium heat.
- Cook the pasta until it reaches your desired heat, about 2-3 minutes, mixing occasionally. Finally, combine the chicken, eggplant, and pasta onto a plate to serve.
To Serve:
- Place the rotini on one half of the plate and add some sliced chicken pieces.
- On the other half of the plate place an eggplant half. Add any additional marinara sauce, grated cheese, and basil to taste.
Invent Your Recipe
Nutrition
Invent Your Recipe:
In this chicken and rotini with eggplant dish I am using eggplant to add some wonderful texture and flavor. However, you can use other vegetables. Since I am baking the eggplant with the chicken in the first part of the recipe, I would recommend using a vegetable that bakes well. I would recommend zucchini, broccoli, cauliflower, peppers, carrots, or winter squash like acorn or butternut, to name a few options.
To really change up the appearance and taste of this chicken and rotini with eggplant dish try making this recipe with alfredo or vodka sauce.
For more chicken inspired dishes like this chicken and rotini with eggplant, check out our chicken recipe page.
For even more ideas check out our pinterest page.
