Skinny and Delicious Chicken and Eggplant Pasta for 326 Calories! Recipe

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6 votes | 13298 views

We know it’s a mouthful but we’re talking real Italian comfort food here. Most Italian sauces take hours simmering on the stovetop. Not here… The beauty of this fabulous pasta dish is this flavorful sauce comes together in about 30 minutes. In fact, this meal is mostly sauce served over a little spaghetti. Perfect for a Sunday night dinner but also great for a quick weeknight meal. Because this hearty dish is loaded with vegetables, all you’ll need is some skinny garlic bread (see serving tip) and a heart healthy glass of wine. Enjoy...

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $2.72 view details


  1. In a large pot, add water and bring to a boil to cook the spaghetti.
  2. In a large nonstick pan, heat the olive oil over medium-high. Add the garlic and saute for about 1 minute. Stir in the eggplant and cook about 3-5 minutes until eggplant begins to soften.
  3. In the meantime, add the spaghetti to the pot of boiling water. Cook according to package directions. Drain when cooked.
  4. Add wine to eggplant mixture and simmer until liquid is almost evaporated. Stir in chicken broth and tomato paste. Simmer sauce until it begins to thicken, about 2-3 minutes.
  5. Add spinach in handfuls, stirring until wilted. Stir in tomatoes and cooked chicken. Continue to cook until heated through. Season with vinegar, pepper and salt.
  6. Divide cooked spaghetti among 4 bowls or dishes. Top each with sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 406g
Recipe makes 4 servings
Calories 347  
Calories from Fat 46 13%
Total Fat 5.21g 7%
Saturated Fat 0.91g 4%
Trans Fat 0.02g  
Cholesterol 45mg 15%
Sodium 404mg 17%
Potassium 906mg 26%
Total Carbs 42.72g 11%
Dietary Fiber 5.0g 17%
Sugars 12.98g 9%
Protein 24.99g 40%
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  • victoria jones
    This was a great dish. I was unsure at first...but it turned out wonderfully. I tweaked the recipe a bit. I had zucchini I needed to use so I added that to the recipe as well. I also cut some corners by using ingredients that were already diced. I saved a TON of time my using frozen cooked diced chicken. I just had to zap it in the microwave for 2 minutes and it was ready to go into the sauce. I almost ruined the recipe (keep in mind I am a just learning to cook) when I put DRY minced garlic in with the olive oil. It burned immediately. I'm guessing the recipe calls for the wet minced garlic. Other than that mishap, the pasta was great. I served it with my own creation of low fat/calorie cheesy garlic bread and we even had Tiramusu for dessert!
    I've cooked/tasted this recipe!
    This is a variation
    1 reply
    • Skinny Kitchen with Nancy Fox
      May 4, 2011
      Thanks Victoria for the terrific review. I always love feedback. Yes, the recipe does call for fresh minced garlic but it sounds like you worked it out. You turned the dish into a lovely dinner by serving low fat cheesy garlic bread and Tiramusu. Sounds yummy!
    • Kristi Rimkus
      This sound delicious!


      • ShaleeDP
        January 7, 2013
        This sounds awesome. I like to try different twists and variety to my pasta dishes.

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