Pasta with Chicken and Grilled Veggies

Yields:	4-6 servings
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	Preparation	25 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients

1 1/2	pounds	chicken breast halves, boneless and skinless
2	each	mushrooms, portabella
6	halves	sundried tomatoes	oil packed, drained, coarsely chopped
1/2	cup	basil	fresh, minced
2	each	roma tomatoes	halved
2	each	japanese eggplants	quartered lengthwise
4	cloves	garlic	minced, to taste
3/4	pound	pasta, fettuccine
1/2	cup	olive oil	to taste
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	salt	to taste

Directions

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 cup cheese.

Add chicken and veggies, toss again.

Season to taste with salt and pepper 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 sautéed in butter rather than grilled if preferred.

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Member Review

Cherry Nut Dump Cake

This is one of my favorite dessert recipes because it is delicious and so easy to make. It comes in handy (like today when I needed to bake a dessert quickly) When you are in a real hurry. The ingredients are always in my cupboard so I never have to worry about dessert!

Reviewed by Bertsy