Linguine with chicken & eggplant
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Basil, fresh -- minced |
| ¼ | cup | Italian parsley -- coarsely |
| Chopped | ||
| 5 | Cloves garlic -- minced or | |
| Pressed | ||
| 3 | Roma tomato -- coarsely | |
| Chopped | ||
| ¾ | cup | Romano cheese -- shredded |
| ½ | pounds | Linguine |
| 1 | pounds | Boned and skinned chicken |
| Breast halves | ||
| 1 | large | Japanese eggplant -- |
| Quartered lengthwise | ||
| ⅓ | cup | Olive oil |
| ½ | can | Pitted black olives -- |
| Halved -- optional | ||
| 4 | Green onions -- minced -- | |
| Optional | ||
Directions
Combine basil, parsley and garlic and set aside. Cook the pasta al dente, and set aside in cooking water to stay hot. LIghtly oil and grill (med heat) chicken and eggplant till chicken is done and eggplant soft. Cut into bite sized pieces. Drain pasta well and toss with several drizzles of olive oil, to taste, and cheese. Add garlic and herbs and toss well. Add chicken, eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE: This must be done quickly, so pasta stays hot, and cheese melts. Season to taste with s&p, and serve with more cheese if desired. I like this with the olives and green onions, Patty is a purist, and thinks that it complicates the dish unnecessarily.
Recipe By : Joni Bodart and Patty Campbell From: Date: