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Linguine with Chicken and Eggplant














Trans-fat Free, Good source of fiber, Low Sodium


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
½ pound pasta, linguine
1 pound chicken breast halves, boneless, skinless
1 LARGE japanese eggplants
quartered lengthwise
cup olive oil
½ can black olives
halved, optional
4 each scallions, spring or green onions
minced, optional


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.


* not incl. in nutrient facts

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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?


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