Pasta with Chicken & Grilled Veggies

Name: Pasta with Chicken and Grilled Veggies
Total time: P1H
Yield: 4
Cuisine: Japanese
Ingredients: chicken breast halves, boneless, skinless; mushrooms, portabello; sundried tomatoes; basil; italian plum (roma) tomatoes; japanese eggplants; garlic; pasta, fettuccine; olive oil; parmesan, parmigiano-reggiano cheese, grated; salt

Yield

4 servings

Prep

25 min

Cook

25 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
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 halved
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 grated
1	x	salt to taste	*

Ingredients

Amount	Measure	Ingredient	Features
680.4	g	chicken breast halves, boneless, skinless
2	each	mushrooms, portabello	*
6	halves	sundried tomatoes oil packed, drained, coarsely chopped	*
118	ml	basil fresh, minced	*
2	each	italian plum (roma) tomatoes halved
2	each	japanese eggplants quartered lengthwise	*
4	cloves	garlic minced, to taste
340.2	g	pasta, fettuccine
118	ml	olive oil to taste
237	ml	Parmesan cheese grated
1	x	salt to taste	*

Directions

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.