Linguine with Chicken and Eggplant

50 minutes Prep: 20 minutes Cook: 30 minutes

596 calories per serving view nutrition facts

suggest servings

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Ingredients

1/2	cup	basil	fresh, minced
1/4	cup	italian parsley	coarsely chopped
5	each	garlic cloves	minced or pressed
3	each	roma tomatoes	coarsely chopped
3/4	cup	romano cheese	shredded
1/2	pound	pasta, linguine
1	pound	chicken breast halves, boneless and skinless
1	LARGE	japanese eggplants	quartered lengthwise
1/3	cup	olive oil
1/2	can	black olives	halved, optional
4	each	scallions, spring or 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 salt and pepper 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.

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Nutrition Facts

Serving Size 311g

Amount per Serving

Calories 596 35% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 99mg	4%
Total Carbohydrate 51.0g	17%
Dietary Fiber 4.0g	15%
Sugars 4.0g
Protein 45.0g	89%

Vitamin A	25%		Vitamin C	38%
Calcium	7%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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