Penne With Grilled Chicken and Eggplant |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Nice hearty meal for any time of year. Adapted from a recipe in a cooking magazine. Ingredients:
3 tablespoons olive oil |
3 garlic cloves, minced |
1 (28 ounce) can fire-roasted tomatoes (muir glen) |
1/2 cup white wine or 1/2 cup chicken broth |
2 tablespoons tomato paste |
1 teaspoon sugar |
1/4 teaspoon salt and pepper |
2 boneless chicken breast halves |
1 large eggplant, slice 1/2 inch thick |
1/2 cup chopped fresh basil |
1 tablespoon fresh oregano |
8 ounces penne pasta |
1/4 cup parmesan cheese |
Directions:
1. In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
2. While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
3. Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
4. Cook penne pasta in boiling salted water until aldente, about 15 minutes.
5. Top cooked pasta with sauce and sprinkle with parmesan.
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