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:

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