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  1. Exported from MasterCook

  2. Linguine with Chicken and Eggplant

  3. Recipe By : Joni Bodart and Patty Campbell

  4. 3 Preparation Time :

  5. Categories : Cheese Main Dishes

  6. Pasta Chicken

  7. Poultry

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. 1/2 cup basil, fresh -- minced

  10. 1/4 cup Italian parsley -- coarsely chopped

  11. 5 cloves garlic -- minced or pressed

  12. 3 roma tomato -- coarsely chopped

  13. 3/4 cup romano cheese -- shredded

  14. 1/2 pound linguine

  15. 1 pound boned and skinned chicken breast halves

  16. 1 LARGE Japanese eggplant -- quartered lengthwise

  17. 1/3 cup olive oil

  18. 1/2 can pitted black olives -- halved, optional

  19. 4 green onions -- minced, optional

  20. Combine basil, parsley and garlic and set aside. Cook the pasta al dente,

  21. and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)

  22. chicken and eggplant till chicken is done and eggplant soft. Cut into bite

  23. sized pieces. Drain pasta well and toss with several drizzles of olive oil,

  24. to taste, and cheese. Add garlic and herbs and toss well. Add chicken,

  25. eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:

  26. This must be done quickly, so pasta stays hot, and cheese melts.

  27. 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

  28. that it complicates the dish unnecessarily. - - - - - - - - - - - - - - - - - -

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