PENNE CON POLLO, FUNGHI E MELANZANE – Penne with Chicken, Mushrooms and Eggplants
Ingredients
1 lb (450 g) Penne Rigati (Pasta)
1 medium-size eggplant
2 tbsp. salt
½ cup onion, diced
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
pinch of red pepper flakes
3 raw boneless and skinless chicken breasts, cut into 1 inch strips and then 1 inch cubes
1/3 cup fresh Italian parsley, chopped
6 Italian Black Olives, pitted and sliced
6 large mushrooms, sliced
1/3 cup Romano cheese, freshly grated
Bring a large pot of water to a boil.
While you are waiting for the water to boil, prepare the eggplants. Peel and slice the eggplant into 1-inch slices. Soak in cold water and 1 tablespoon of salt for 10 minutes; drain and refresh the water often. Rinse and pat dry. Dice into 1 inch cubes. Place the eggplant cubes on a baking sheet and brown for 2 to 3 minutes in the broiler, turning over halfway to brown other side.
Add 1 tablespoon salt to the boiling water, add the pasta, and cook until al dente, about 8 to 10 minutes. Drain and set aside.
While the pasta is cooking begin the next step.
In a large skillet, over medium-high heat, heat the oil, sauté onion and garlic and chicken cubes for 5 minutes with the pepper flakes.
Add the eggplant to the chicken mixture with the parsley, mushrooms and olives. Sauté for 3 to 5 minutes.
Add the drained pasta to the sauce and mix thoroughly. Sprinkle with the Romano cheese. Serve immediately.
Serves 4
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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