Chicken Parm

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

5 Servings

360 Calories

Ingredients

1
lb (500 mL) boneless skinless chicken breasts, chopped
1
pkg Hamburger HelpeTM Three Cheese Manicotti
2
tbsp (30 mL) olive oil
2
cups (500 mL) chopped eggplant
2
cloves garlic, minced
1 1/2
cups (375 mL) milk
1
cup (250 mL) tomato sauce
1/2
cup (125 mL) hot water
1/3
cup (75 mL) grated Parmesan cheese
2
tbsp (30 mL) finely chopped fresh basil

Preparation

  1. Heat oil in large skillet set over medium-high heat; cook chicken, eggplant and garlic for about 5 minutes or until chicken is browned.
  2. Stir in milk, tomato sauce, hot water, and sauce mix and uncooked pasta (from Hamburger HelperTM pkg); bring to boil, stirring occasionally.
  3. Reduce heat; cover and simmer, stirring occasionally, for about 16 minutes or until pasta is tender.
  4. Remove from heat. Stir in Parmesan cheese. Sprinkle with basil before serving.