Linguine with Chicken and Eggplant
110
110
Ingredients
| ½ | cup |
basil
fresh, minced |
* |
| ¼ | cup |
italian parsley
coarsely chopped |
|
| 5 | each |
garlic cloves
minced or pressed |
|
| 3 | each |
italian plum (roma) tomatoes
coarsely chopped |
|
| ¾ | cup |
romano cheese
shredded |
* |
| ½ | pound |
pasta, linguine
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 1 | LARGE |
japanese eggplants
quartered lengthwise |
* |
| ⅓ | cup |
olive oil
|
|
| ½ | 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 until 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.
Nutrition Facts
Serving Size 311g (11.0 oz)Amount per Serving
Calories 59635% of calories from fat
% Daily Value *
Total Fat 23g
36%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 96mg
32%
Sodium 99mg
4%
Total Carbohydrate
17g
17%
Dietary Fiber 4g
15%
Sugars g
Protein
89g
Vitamin A 25%
•
Vitamin C 38%
Calcium 7%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
