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Pasta With Chicken And Grilled Vegetables

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Japanese 1 Servings

INGREDIENTS

1 1/2 lb Boned and skinned chicken
breast halves
2 Portobello mushrooms
6 Halves sun-dried tomatoes
oil-packed drained
coarsely chopped
1/2 c Basil, fresh minced
2 Roma tomato, also known as
a plum tomato halved
2 Japanese eggplant, quartered
lengthwise
4 Cloves garlic, or to
taste minced
3/4 lb Linguine or fettucine
1/2 c Olive oil, or to taste
1 c Romano or Parmesan cheese
shredded or grated

INSTRUCTIONS

Cost: $- Preparation Time: 15 minutes  Difficulty Level: 2 Servings: 4
Cook pasta al dente, set aside in hot water to keep hot. Lightly oil
and grill chicken, eggplant, mushrooms, and roma tomatoes over medium
heat till 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. 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 cup  cheese. Add
chicken and vegetables, toss again. Serve hot with the  rest of the
cheese.  Posted to The Gourmet Connection Recipe Page Newsletter  by
newsletter@gourmetconnection.com on Apr 18, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2003
Calories From Fat: 1357
Total Fat: 153g
Cholesterol: 292.4mg
Sodium: 2620.1mg
Potassium: 2873.6mg
Carbohydrates: 30.4g
Fiber: 15.3g
Sugar: 7.2g
Protein: 131.2g


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