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Pasta With Chicken And Grilled Veggies

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs Japanese Cheese, Chicken 4 Servings

INGREDIENTS

1 1/2 lb Boned and skinned chicken
breast halves
2 Portobello mushrooms
6 Halves sun-dried
tomatoes coarsely
chopped
Oil-packed, drained
1/2 c Basil, fresh minced
2 Roma 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
S&p to taste

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 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. (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  s&p. 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
sauteed in butter rather than grilled if preferred.  I really like the
smoky taste from the grill.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 502
Calories From Fat: 315
Total Fat: 35.5g
Cholesterol: 73.1mg
Sodium: 931.3mg
Potassium: 994.8mg
Carbohydrates: 13.1g
Fiber: 6.6g
Sugar: 3.7g
Protein: 35.5g


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