| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Italian |
Cheese, Main dishes |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
Basil, fresh; minced |
| 1/4 |
c |
Italian parsley; coarsely chopped |
| 5 |
|
Cloves garlic; minced or pressed |
| 3 |
|
Roma tomato; coarsely chopped |
| 3/4 |
c |
Romano cheese; shredded |
| 1/2 |
lb |
Linguine |
| 1 |
lb |
Boned and skinned chicken breast halves |
| 1 |
lg |
Japanese eggplant; quartered lengthwise |
| 1/3 |
c |
Olive oil |
| 1/2 |
cn |
Pitted black olives; halved – optional |
| 4 |
|
Green onions; minced — optional |
INSTRUCTIONS
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 till 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 s&p, 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.
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:13 -0400
From: TheCookie@aol.com
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