Provençal Eggplant & Chicken Penne
Golden eggplant, ripe tomatoes and herby chicken turn sale-priced pasta into a hearty dinner celebrating Washington’s late-September harvest.
- Total time: 45 min
- Servings: 2 servings
- Estimated total cost: $6
- Calories per serving: 600 cal
- Oven
- Stovetop
Ingredients
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Eggplant1 small, about 10 oz $1.99
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Fresh Roma tomatoes10 oz, about 3 small tomatoes $1.29
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Boneless skinless chicken breast8 oz $5.49
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Private Selection Italian Penne Rigate6 oz dry $1.99
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Garlic2 cloves $0.79
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Olive oil2 tablespoons
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Dried herbes de Provence1 teaspoon
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Fine sea salt2 tablespoons plus 1 1/2 teaspoons, divided
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Ground black pepper1/4 teaspoon
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Red wine vinegar1 teaspoon
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Trim 1 small eggplant (about 10 oz) and cut into 3/4-inch cubes. Dice 10 oz Roma tomatoes, keeping their juices, and mince 2 garlic cloves.
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Cut 8 oz boneless skinless chicken breast into 3/4-inch pieces. Season with 1/2 teaspoon fine sea salt and set aside while you start the vegetables. Wash the cutting board and knife.
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Toss the cubed eggplant on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Spread into one layer and roast for 25–30 minutes, turning halfway through, until browned and tender.
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While the eggplant roasts, bring 7 1/2 cups water to a boil in a medium pot. Add 2 tablespoons fine sea salt and 6 oz dry penne. Cook until just al dente according to the package, reserving 1 cup cooking water before draining.
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Meanwhile, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, turning occasionally, until lightly golden and the thickest piece reaches 165°F. Transfer to a plate.
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Reduce the skillet heat to medium. Add 1/2 tablespoon olive oil and the minced garlic; stir for 30 seconds. Add the diced tomatoes and their juices, 1 teaspoon dried herbes de Provence, 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Simmer for 8–10 minutes, stirring and crushing the tomatoes, until saucy. Add 2 tablespoons plain water if the skillet becomes dry before the tomatoes soften.
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Add the drained pasta, roasted eggplant and 1/4 cup reserved pasta water to the tomato sauce. Toss over medium heat for 1–2 minutes until glossy, adding more reserved water 1 tablespoon at a time only if needed. Remove from the heat and fold in the cooked chicken and 1 teaspoon red wine vinegar.
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Divide between two shallow bowls, arranging some golden eggplant and chicken on top, and serve hot.
Want more detail? See the temperature guide.
Drink pairing: A dry rosé complements the sweet tomatoes, roasted eggplant and Provençal herbs.