When people think of stir-frys, they generally think of sautéed veggies over rice, but you can serve savory pan sautés over any starch, pasta included! This winning combination of sweet peppers, chicken and eggplant mingled with a zesty tomato sauce tastes great over all pasta, including rice fettuccine (gluten free) and is healthy enough to keep you going for hours.
- Measure 2 tablespoons olive oil in sauté pan for sautéing the vegetables. Cook eggplant slices, peppers, garlic and onion over high heat or until soft, about 8 minutes. Season with kosher salt and pepper.
- Add the chicken and cook until the meat has a nice pan sear, about 3 to 5 minutes.
- While the pan is still hot, add the cup of marina and mix evenly through the eggplant and chicken mixture until the contents are a rich, tomatoey red.
- In a stock pot, bring water to a boil and prepare the fettuccine, about 5 minutes. Strain noodles through a colander and add the eggplant chicken topping.