Italians love all kinds of sauces for their pasta. Depending on the region of Italy, the sauces are always based on the freshness of the harvest that day.  Eggplant, Tomato, Italian Peppers, Mushrooms and Zucchini are plentiful throughout Italy. And of course Pasta is always the star everyday. Roasted Eggplant and Tomatoes are the foundation of our sauce with beautifully roasted chicken breasts. Layered over a generous portion of Fettuccine, you’ll have a meal that will make you think Italy has come home to you… The average dish of this type starts out at over 475mg’s of sodium and of course goes up from there.  Salt is a vital part of our daily diets. It helps make our bodies function. Too much salt makes our bodies malfunction…  At 207 mg’s of sodium, you will love the flavor and the old world feeling of a meal made well… 
Roasted Chicken 
in Tomato Eggplant Sauce over Fettuccine
Serving's: 6
Per Serving: - Calories 414; Sodium 207 mg; 
Fat 12g; Protein 29 g; Carbohydrate 42g; 
Cholesterol 57 mg; Dietary fiber 5g
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Roasted Chicken 
in Tomato Eggplant Sauce over Fettuccine
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(Power Point Presentation)
A step by step cooking presentation.
From Our Unsalted Heart To Yours...
Pre-heat oven to 350 degrees f.
Prepare Mama’s Poultry Rub
Rinse Chicken under cool water. Pat dry with paper towel.
Place Chicken into baking dish
Squirt with olive oil spray then sprinkle on Poultry Rub.
Wrap dish with foil and place into oven. Cook for 35 minutes.

Chop Onion & Chop Garlic into small pieces
Cut Egg plant into ½” rounds. Tomatoes into ½” slices 
The ingredients listed for this recipe have been chosen to help lower the sodium content of your final dish. 
This will help you with a heart healthy life style.
The UnSalted Heart
 Healthy Food with Great Taste
Recipes Designed To Help Lower Your Sodium For Life
A Heart Healthy Life Style
1 ½- pounds    Chicken Breast – no skin or bone
1    - TbspMama’s Poultry Rub
1    - med        Onion – chopped
4    - cloves     Garlic – chopped
4    - large       Tomatoes  - sliced into ½” rounds
1    - large       Eggplant – sliced into ½” rounds
4    - med        Italian Pepper or ½ Red Bell Pepper 
1    - large       Zucchini – cut into ½” rounds
10  - medium   Crimini Mushrooms – sliced thick
2    - TbspExtra Virgin Olive Oil
4    - squirts     Olive Oil Spray
1    - cup Water
½   - cup Red Wine
1    - tsp  No-Salt Seasoning (Kirkland)
1    - tsp  Basil – dried
1    - tsp  Oregano – dried
2    - tsp  Parsley - dried
¼   - tsp  Sea Salt
¼   - tsp  Ground Black Pepper
½   - pound    -  Fettuccine
2    - TbspParmigiano Reggiano Cheese 

It’s important to prepare all of your ingredients before you start to cook. 
Do all of your chopping, grating and pre-measuring, and you will have a great meal that is easy to make.
and Zucchini into ½” rounds. Cut Italian peppers into ½” rounds or Red Bell Peppers into 1” pieces. Cut Mushrooms into ½” slices

Let's get Cook' n...
Pre-heat oven to 425 degrees f.
Place aluminum foil on a baking sheet and squirt with olive oil spray. Season sheet with no-salt seasoning. 
Place on seasoned sheet: Eggplant, Italian Peppers, Mushrooms. Brush olive oil on eggplant. Squirt peppers and mushrooms with olive oil spray. Sprinkle no salt on top of the other vegetables. Follow the same steps for the Tomatoes and Zucchini.

Place the vegetables into the oven and roast for 40 minutes. Remove roasted vegetables from the oven.
Place into food processor tomatoes and pulse several times until smooth. Place the eggplant on top of processed tomatoes
(Reserve a few for garnish) Pulse several times until you have a smooth puree

Place a large skillet on the stove. Add olive oil (and optional 1/8 tsp red pepper flakes.) It gives a nice heat to the dish.
Heat skillet to medium low then place onions in skillet and saute for 5 minutes till soft and translucent. Add garlic and cook for 
2 minutes more. Add Basil & Oregano,no-salt seasoning then add Tomato Eggplant puree mixture.
Pour in wine and mix. Add tomato paste and blend into sauce ( about 2 minutes). Add Parsley, Sea salt then mix and simmer for 15 minutes on low.

Place the roasted Veggies into the sauce. Reserve a few veggies for garnish. Mix into sauce. Add chicken pieces then gently mix into sauce (You do not want to break up the large pieces of chicken)
Cover with lid and simmer on low for 15 minutes.

While the sauce is simmering... Time to cook the pasta
Place a pot with 6 quarts of water on the stove and bring water to a boil . Add Fettuccine pasta to the water. Stir the pasta in the water after a minute so that it doesn't’ stick. Cook the fettuccine for 7 to 8 minutes until al-dente (tender but firm) Not Mushy.

Note: Your pasta package will have a cooking time on it. 
Each brand of pasta will be different, so it is important to follow the directions on the package 
to properly cook a  great pasta dish.

Drain the pasta into a colander / strainer. Place Fettuccine into serving plate. Place Sauce and Chicken on Top
Garnish with reserved roasted veggies. Sprinkle with a smidgen of  Parmigiano Reggiano Cheese and serve...

Roasted Chicken in Tomato Eggplant Sauce 
over Fettuccine
Recipe by
Tony LeDonne 
Mama Carol’s Poultry Rub
¼ cup brown sugar  -   ½ Tbsp dry mustard
⅛ tsp cayenne pepper   -  1/16  tsp sea salt
½ tsp – paprika, onion powder, garlic powder
¼ tsp – ground black pepper, sage, poultry seasoning
Mix together in a bowl and sprinkle on your Poultry. 
And save the rest for next time…