Recipe - Linguine With Chicken And Eggplant

One half cup Basil, fresh; minced
One fourth cup Italian parsley; coarsely
chopped
5 Cloves garlic; minced or
pressed
3 Roma tomato; coarsely
chopped
Three fourths cup Romano cheese; shredded
One half pound Linguine
1 pound Boned and skinned chicken
breast halves
1 lg Japanese eggplant;
quartered lengthwise
1/3 cup Olive oil
One half cn Pitted black olives; halved
optional
4 Green onions; minced
optional

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 MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:13 0400

From: TheCookie@aol.com