Linguine with Chicken and Eggplant
1/2 cup basil, fresh -- minced 1/4 cup Italian parsley -- coarsely chopped 5 cloves garlic -- minced or pressed 3 roma tomato -- coarsely chopped 3/4 cup romano cheese -- shredded
Ingredients
- 1/2cupbasil, fresh -- minced
- 1/4cupitalian parsley -- coarsely chopped
- 5clovegarlic -- minced or pressed
- 3roma tomato -- coarsely chopped
- 3/4cupromano cheese -- shredded
- 1/2poundlinguine
- 1poundboned and skinned chicken breast halves
- 1large japanese eggplant -- quartered lengthwise
Directions
- 1
1/2 cup basil, fresh -- minced 1/4 cup Italian parsley -- coarsely chopped 5 cloves garlic -- minced or pressed 3 roma tomato -- coarsely ch
- 2
Cook the pasta al dente, and set aside in cooking water to stay hot
- 3
LIghtly oil and grill (med heat) chicken and eggplant till chicken is done and eggplant soft
- 4
Cut into bite sized pieces
- 5
Drain pasta well and toss with several drizzles of olive oil, to taste, and cheese
- 6
Add garlic and herbs and toss well
- 7
Add chicken, eggplant, tomatoes, olives and green onions (if used) and toss again
- 8
NOTE: This must be done quickly, so pasta stays hot, and cheese melts