*  Exported from  MasterCook  *
                   Pasta with Chicken and Grilled Veggies
 Recipe By     : Joni Bodart
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Chicken
                 Main Dishes                      Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        boned and skinned chicken breast halves
    2                    portobello mushrooms
    6      halves        sun-dried tomatoes, oil-packed, drained -- coarsely
      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.  
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