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Pasta with Chicken and Grilled Veggies















Trans-fat Free, Good source of fiber


1 ½ pounds chicken breast halves, boneless, skinless
2 each mushrooms, portabello
6 halves sundried tomatoes
oil packed, drained, coarsely chopped
½ cup basil
fresh, minced
2 each italian plum (roma) tomatoes
2 each japanese eggplants
quartered lengthwise
4 cloves garlic
minced, to taste
¾ pound pasta, fettuccine
½ cup olive oil
to taste
1 cup Parmesan cheese
1 x salt
to taste


Cook pasta al dente, set aside in hot water to keep hot.

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 hot and lightly charred, and mushrooms and chicken cooked through.

Cut chicken and eggplant into bite-sized pieces, 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 four pieces, saving juice.

Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and ¼ cup cheese.

Add chicken and veggies, toss again.

Season to taste with salt and pepper Serve hot 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 sautéed in butter rather than grilled if preferred.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 96739% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 518mg 22%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 15%
Sugars g
Protein 149g
Vitamin A 13% Vitamin C 18%
Calcium 34% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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