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Ingredients
- 1Â 1/2 lb Boned and skinned chicken breast halves
- 2 x Portobello mushrooms
- 6 x Halves sun-dry tomatoes, oil-packed, liquid removed, coarsely minced
- 1/2 c. Basil, fresh, chopped
- 2 x Roma tomato, (also known as a plum tomato), halved
- 2 x Japanese eggplant, quartered lengthwise
- 4 x Cloves garlic, (or possibly to taste), chopped
- 3/4 lb Linguine or possibly fettucine
- 1/2 c. Extra virgin olive oil, (or possibly to taste)
- 1 c. Romano or possibly Parmesan cheese, shredded or possibly grated
Directions
- Cost: $-
- Preparation Time: 15 min
- Difficulty Level: 2
- Servings: 4
- 1. Cook pasta al dente, set aside in warm water to keep warm.
- 2. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over medium heat until done.
- 3. Cook tomatoes on skin side only, so as not to lose any juice.
- 4. Eggplant should be soft, tomatoes warm and lightly charred, and mushrooms and chicken cooked through.
- 5. Cut chicken and eggplant into bite-sized pcs, and slice portobellos.
- If the mushrooms are large, you may need to halve the slices.
- 6. Cut tomato halves into two or possibly four pcs, saving juice.
- 7. Drain pasta, and toss with several drizzles of extra virgin olive oil, garlic, basil, sundried tomatoes and 1/4 c. cheese.
- 8. Add in chicken and vegetables, toss again.
- 9. Serve warm with the rest of the cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2998g | |
| Calories 4096 | |
| Calories from Fat 1641 | 40% |
| Total Fat 186.36g | 233% |
| Saturated Fat 58.45g | 234% |
| Trans Fat 0.13g | |
| Cholesterol 503mg | 168% |
| Sodium 3454mg | 144% |
| Potassium 7235mg | 207% |
| Total Carbs 372.1g | 99% |
| Dietary Fiber 66.3g | 221% |
| Sugars 58.58g | 39% |
| Protein 244.99g | 392% |
