Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 c Basil, fresh; minced
- 1/4 c Italian parsley; coarsely
- 5 Cloves garlic; minced or
- 3 Roma tomato; coarsely
- 3/4 c Romano cheese; shredded
- 1/2 lb Linguine
- 1 lb Boned and skinned chicken
- 1 lg Japanese eggplant;
- 1/2 cn Pitted black olives; halved
optional
Preparation
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
