Chicken and Eggplant Parmesan Noodle Skillet
With all the comforting flavours of eggplant Parmesan and manicotti, this noodle skillet can be prepared in a fraction of the time.
15 Mins Prep/40 Mins Total
lb (500 mL) boneless skinless chicken breasts, chopped
pkg Hamburger HelpeTM Three Cheese Manicotti
cups (500 mL) chopped eggplant
cup (250 mL) tomato sauce
cup (125 mL) hot water
cup (75 mL) grated Parmesan cheese
tbsp (30 mL) finely chopped fresh basil
Heat oil in large skillet set over medium-high heat; cook chicken, eggplant and garlic for about 5 minutes or until chicken is browned.
Stir in milk, tomato sauce, hot water, and sauce mix and uncooked pasta (from Hamburger HelperTM pkg); bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for about 16 minutes or until pasta is tender.
Remove from heat. Stir in Parmesan cheese. Sprinkle with basil before serving.