Italian Stir Fry

• Three boneless, skinless chicken breasts
• 1/2 lb. lowfat Italian sausage
• 1 medium eggplant
• 1 medium tomato
• 1 green pepper
• 1 cup baby carrots
• 2 cloves garlic, minced
• 1 small onion
• 1 T. olive oil
• 2 t. basil
• 1 t. oregano
• 1 16oz can of diced tomatoes
• 1 lb package of spaghetti

1. Put large pasta pot filled with water on to boil. Slice eggplant in half lengthwise. Place on cookie sheet along with tomato, pepper, carrots and onion. Brush with olive oil. Place uncovered into a 400 degree oven. Preheat a large, deep nonstick skillet on high while you cut chicken into large bite sized cubes. Stir fry chicken in skillet, adding italian sausage when chicken is almost finished. Sprinkle with garlic, oregano, and basil. Add spaghetti to boiling water. Remove vegetables from oven, chopping into large pieces using a fork to hold them. Add to meat in skillet. Cook for about five minutes, then add can of chopped tomatoes. Simmer for about ten minutes on low heat. Drain spaghetti when al dente. Serve with sauce.

three, italian sausage, eggplant, tomato, green pepper, baby carrots, garlic, onion, olive oil, basil, oregano, tomatoes

Taken from www.epicurious.com/recipes/member/views/italian-stir-fry-1208384 (may not work)