|Voila & BOOM!|
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Thursday, May 31, 2012
Rigatoni w/ Chicken & Eggplant
Well, I survived my first day back to work Wednesday after having 4 days off in a row. I was able to get some much needed rest and relaxation. It was so hot Wednesday with a high of 91 and I just didn't feel like heating up the kitchen by turning on the oven. I had been thinking about making Eggplant Parmesan but decided it would be too time consuming and I didn't want to use the oven and heat up the house. I had 4 small eggplants I picked up over the weekend that I wanted to use...so I decided to whip something up that I could make on the stove. I also had a leftover grilled chicken breast from the weekend that needed to be used. I cubed the eggplants and sauteed them in a little olive oil and then added a little water and steamed until tender. I diced and added the chicken breast and then poured a jar of DelGrosso Fireworks Sauce (which has a little kick to it) over the eggplant and chicken and then covered and simmered it for about 20 minutes. At the end I added 2-3 tablespoons of cream to the sauce to smooth it out and give a slight richness to the sauce without making it "creamy". I cooked a pot of rigatoni and served the sauce over the rigatoni and then sprinkled with shredded Parmesan cheese and some freshly torn basil. It tasted like a cross between eggplant parmesan and chicken parmesan, only not as rich or heavy. It tasted amazing. I snapped a pic below to share. Enjoy!
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