Ingredients:
1/2 cup basil, fresh -- minced
1/4 cup italian parsley -- coarsely
1 chopped
5 cloves garlic -- minced or
1 pressed
3 roma tomato -- coarsely
1 chopped
3/4 cup romano cheese -- shredded
1/2 lb linguine
1 lb boned and skinned chicken
1 breast halves
1 large japanese eggplant --
1 quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives --
1 halved -- optional
4 green onions -- minced --
1 optional
Instructions:
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.
Recipe By : Joni Bodart and Patty Campbell
From: Date:
Servings: 3
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Linguine With Chicken & Eggplant Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
