Chicken Bucatini With Eggplant Sauce

• 2 teaspoons olive oil
• 1 cup diced onion
• 1 tablespoon minced garlic
• 2 cups cubed eggplants (I peel it)
• 4 ounces dry bucatini pasta or 4 ounces spaghetti
• 12 cup dry white wine
• 1 cup low sodium chicken broth
• 2 tablespoons tomato paste
• 6 cups Baby Spinach (3 oz.)
• 1 cup halved grape tomatoes
• 2 cups cooked shredded skinless chicken breasts (8 oz.)
• 2 teaspoons red wine vinegar
• 14 teaspoon black pepper
• 18 teaspoon kosher salt

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat the oil in a large nonstick skillet over med-high heat.
3. Add in onion; saute 2 minutes.
4. Add in garlic; saute 1 minute.
5. Stir in eggplant and cook until eggplant begins to soften, 3-5 minutes.
6. Add pasta to pot of boiling water and cook according to package directions.
7. Add wine to eggplant mixture; simmer until liquid is almost evaporated, about 5 minutes.
8. Stir in broth and tomato paste; simmer until mixture begins to thicken, about 3 minutes.
9. Add in spinach by the handful, stirring until wilted.
10. Stir in tomatoes and chicken; cook until heated through.
11. Season mixture with vinegar, pepper, and salt; taste and adjust accordingly.
12. Drain pasta and divide evenly among 4 dishes or bowls.
13. Top each serving with eggplant sauce.
14. Per serving-285 cal, 4 g fat, 5 g fiber.

olive oil, onion, garlic, eggplants, bucatini pasta, white wine, chicken broth, tomato paste, halved grape tomatoes, chicken breasts, red wine vinegar, black pepper, kosher salt

Taken from www.food.com/recipe/chicken-bucatini-with-eggplant-sauce-462276 (may not work)