Pasta Risotto & You

By Nancy Caivano


Pasta with Chicken,
Eggplant and Olives

Serves 6



1 lb pasta (I prefer Orrechiette
   with this dish, but any pasta will work)
1/2 cup packed basil leaves
1/4 cup packed parsley leaves
5 whole cloves garlic
6 tbsp olive oil, divided
1 lb boneless, skinless chicken breast
Salt and Pepper
All purpose flour
1 onion, chopped
1 shallot, minced
1 small eggplant
   about 12-oz), peeled and diced
4 plum tomatoes, seeded and chopped
3 tbsp butter
3/4 cup sliced black olives
3/4 cup grated Pecorino Romano cheese



Cook pasta in a large pot of boiling, salted water until al dente; drain.

Place basil, parsley and garlic in a food processor. Pulse until minced together. Set aside.

Heat 3 tbsp olive oil in a large skillet over medium heat. Season chicken breast with salt and pepper. Dredge in flour and sauté, until golden brown and cooked through. Drain on paper towels. When cool enough to handle, cut into strips.

In same pan, heat remaining 3 tbsp olive oil. Add onion, shallot and eggplant, and cook until eggplant releases its liquid, and begins to brown, about 15 minutes. Add tomatoes and cook until all vegetables are tender. Season with salt and pepper. Stir in butter and olives. Remove from heat.

Return drained pasta to pot. Add contents of skillet and combine well. Add basil mixture and Romano cheese, toss to coat and serve immediately.


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This page created March 2000