Pasta with Chicken and Grilled Veggies

Directions

1. 1

   1 1/2 pounds boned and skinned chicken breast halves 2 portobello mushrooms 6 halves sun-dried tomatoes, oil-packed, drained -- coarsely cho

2. 2

   Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till done

3. 3

   Cook tomatoes on skin side only, so as not to lose any juice

4. 4

   Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through

5. 5

   Cut chicken and eggplant into bite-sized pieces, and slice portobellos

6. 6

   You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices

7. 7

   Cut tomato halves into two or four pieces, saving juice

8. 8

   Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese