Chicken with Tomato and Eggplant
30 mins (prep 30)
17 ingredients
4 servings
Although any pasta can be used, we chose mafalada--junior-size ribbons of ruffled-edge lasagna--to serve with this hearty, well-seasoned stir-fry.

Categories:  chinese-cuisine , vegetables , eggplant , pasta , tomatoes , easy-and-quick-dinners , chicken , dinner , low-fat , chinese-stir-fry , quick-and-easy-dinners , boneless-chicken-breasts , low-fat-dinners , chicken-breasts , quick-and-easy , healthy-cooking , boneless-chicken ,
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Serving Size (67.65 g)
Servings 4
Amount per Serving
Calories 177.38 Calories from Fat 11.79
% Daily Value *
Total Fat 1.31g 8.04%
Saturated Fat 0.19g 3.73%
Trans Fat 0.0 %
Cholesterol 41.39mg 55.19%
Sodium 160.42mg 26.74%
Total Carbohydrate 34.41g 45.88%
Dietary Fiber 0.03 g 0.53%
Sugars 0.0 g %
Protein 6.42g 51.38%
Vitamin A 26.65IU% Vitamin C 0.0mg%
Calcium 8.67mg% Iron 1.92mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
skinless, tomato wedges, dry red wine, dried oregano, dried basil, cooking oil, cloves garlic, small onion, small eggplant, or, grated parmesan cheese