Today’s recipe is a delicious pasta dish that I know
you will enjoy! It is healthy and
satisfying. Substitute your favorite
spices and cheeses but make sure you use the fettuccine. It is so good!
Ingredients:
3 cups finely chopped,
sautéed chicken (I sautéed mine in olive oil).
1 large eggplant, finely
chopped and roasted (I sprinkle the chopped eggplant with salt and pepper and
tossed with olive oil before roasting at 400 degrees).
1 cup halved red grape (or cherry) tomatoes
½ cup fresh, torn basil
1 T. dried parsley (or fresh)
2 t. dried basil
Olive oil
1 box Fettuccine
Italian cheese blend
Parmesiana Reggiano Cheese,
freshly grated
Instructions:
*Prepare
chicken, eggplant, tomatoes and basil
*Boil pasta for 8 minutes (to
achieve al dente). Do not rinse and save pasta water.
*Put a splash of olive oil in
a large flat pan, with sides.
*Heat up oil and place
chicken, eggplant and tomatoes in the pan.
*Carefully fold fettuccine
into chicken mixture.
*Add pasta water to loosen
mixture up and to help bind mixture.
*Add fresh and dried basil.
*Add dried parsley.
*Add another splash or two of
olive oil if you wish.
*Just before serving, toss in
desired amount of cheeses.
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