Try this Linguine with Chicken and Eggplant recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 3 | ||
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Calories: 696 | ||
Calories from Fat: 260 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 205mg | 63 % | |
Sodium 830.7mg | 29 % | |
Potassium 1134.1mg | 30 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 51.1g | ||
Protein 50.3g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 696
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