Almond Breeze logo Chicken with Eggplant & Creamy Tomato Sauce

Chicken with Eggplant & Creamy Tomato Sauce

Prep Time

20 Min

Cook Time

25 Min





Nutrition Information

Nutrient name Nutrient weight per serving
Total Fat 4g
Total Carbohydrates 37.4g
Dietary Fiber 9.9g
Sugars 1.3g
Cholesterol 97.5mg
Sodium 146.7mg
Protein 51.3g
Potassium 691.6mg


  • 1/2 cup Unsweetened Original Almond Breeze® Almond Beverage
  • About 1 cup small pasta shapes (or, make rice, or just serve with bread)
  • 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • Salt
  • About 1/2 cup all-purpose flour
  • Freshly ground pepper
  • Olive oil
  • 2 medium eggplant, trimmed and cut into large pieces
  • 1 medium onion, chopped
  • 1/2 jalapeno, seeds removed, minced
  • 3 garlic cloves, minced
  • 1 large tomato, cut into a large dice
  • 2 teaspoons cider vinegar
  • A few chives and/or parsley leaves, minced


  1. Boil water for the pasta. When it’s ready, salt well and add the pasta, cooking according to package directions. Drain, toss with a little olive oil, and set aside.
  2. Cut the chicken breasts into 3 pieces each. Season the chicken pieces generously on both sides with lots of salt and pepper. Place the flour on a plate or shallow bowl, and dip the the chicken pieces in, then shake off the excess.
  3. Set a large skillet over high heat for 5 minutes, until very hot. Pour in enough oil to coat the surface, then turn the heat down to medium-high. Brown the chicken until golden on each side, 4 to 5 minutes per side. Be sure not to crowd the pan—better to do this in two batches. Remove to a plate. (Don’t taste the chicken, it’s likely not fully cooked).
  4. Add a little more oil, then add the eggplant pieces and cook until brown, 3 minutes, then flip and cook another 3 minutes. Sprinkle with salt, then push the eggplant to the side and add add the onions, pepper, and garlic, and continue cooking until the eggplant and the onions are soft, 2 to 5 minutes. Add the tomato and cook another minute or two, til it releases its juices.
  5. Return the chicken to the pot, then add the almond beverage. Bring to a boil, then lower the heat to medium-low and cook until thickened and the chicken is done, about 5 minutes. Drizzle on the vinegar, and taste for salt. Serve over the pasta and garnish with minced chives.


Salt as you go in this one. That’s always important in cooking, but between the white meat, the eggplant, and the tomatoes, this one really needs to be well-salted to sing.


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