Sunday, May 5, 2013

To Die For Fettuccine with Eggplant and Chicken

Fettuccine with Eggplant and Chicken
This fettuccine is easy to make and is so tasty and flavorful.  It's quite possibly the best fettuccine.

My own original recipe.
Prep Time: 15 minutes / Cook Time 25 minutes
Fettuccine with Eggplant and Chicken

  • 1 handful fettuccine
  • 1 cup dice chicken
  • 1 medium eggplant - cut dice
  • 6 fresh basil - trim
  • 1/4 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 teaspoon crack black pepper
  • 2 cloves minced garlic
  • Salt
For The Chicken:
  • 1/2 teaspoon black pepper
  • 1 tbsp olive oil
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon garlic powder
  • Salt
Cooking Directions:
  1. Marinate dice chicken with the seasoning above and fry until golden. 
  2. Using the same frying pan, heat 2 tbsp olive oil and fry the minced garlic then add the eggplant until it is caramelized.  Add the cracked black pepper, salt and the basil, saute for another two minutes and add the cooked chicken.  Set aside.
  3. Bring to boil the fettuccine until they're tender and place in a big bowl then mix with grated parmesan cheese and the cooked eggplant and chicken. 
  4. Serve and enjoy.
Note:  Add a little boiling water from the fettuccine you boiled to prevent lumps when you mix the parmesan cheese into the fettuccine.


Post a Comment