1-1/2 pounds boned and skinned chicken
breast halves
2 portabella mushrooms
6 halves
oil-packed -- drained
chopped
1/2 cup basil -- fresh, minced
2 roma tomato -- halved
2 japanese eggplant --
quartered lengthwise
4 cloves garlic -- (or to taste)
minced
3/4 pound linguine or fettucine
1/2 cup olive oil -- (or to taste)
1 cup romano or parmesan cheese --
shredded or grated
sandp to taste
sun-dried tomatoes -- --
coarsely
Instructions:
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 portabellas. (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 1/4 c cheese. Add
chicken and veggies, toss again. Season to taste with sandp. 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. I really like
the smoky taste from the grill. Recipe By : Joni Bodart Per serving:
34 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein;
7g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch);
0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
