Chicken Eggplant with Tomato Sauce | Blue Diamond

Ingredients

• 1/2 cup Almond Breeze Unsweetened Original Almondmilk
• 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 minced jalapeño – seeds removed
• 3 minced garlic cloves
• 1 large tomato – cut into a large dice
• 2 teaspoons cider vinegar
• A few minced chives and/or parsley leaves