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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, , coarsely
- Â Â oil-packed, liquid removed
- Â Â minced
- 1/2 c. basil, fresh, chopped
- 2 x roma 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
- Â Â sandp to taste
Directions
- Cook pasta al dente, set aside in warm water to keep warm. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat until done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes warm and lightly charred, and mushrooms and chicken cooked through.
- Cut chicken and eggplant into bite-sized pcs, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or possibly four pcs, saving juice. Drain pasta, and toss with several drizzles of extra virgin olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add in chicken and veggies, toss again. Season to taste with salt and pepper.
- Serve warm with the rest of the cheese.
- NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sauteed in butter rather than grilled if preferred. I really like the smoky taste from the grill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 749g | |
| Recipe makes 4 servings | |
| Calories 1024 | |
| Calories from Fat 410 | 40% |
| Total Fat 46.59g | 58% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.03g | |
| Cholesterol 126mg | 42% |
| Sodium 864mg | 36% |
| Potassium 1809mg | 52% |
| Total Carbs 93.02g | 25% |
| Dietary Fiber 16.6g | 55% |
| Sugars 14.65g | 10% |
| Protein 61.25g | 98% |
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