1 1/2 pounds boned and skinned chicken breast halves
2 portobello mushrooms
6 halves sun-dried tomatoes, oil-packed, drained — coarsely
chopped 1/2 cup basil, fresh — minced
2 roma tomato — halved
2 Japanese eggplant — quartered lengthwise
4 cloves garlic (or to taste) — minced
3/4 pound linguine or fettucine
1/2 cup olive oil (or to taste)
1 cup romano or parmesan cheese — shredded or grated
s&p to taste
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.