| Spaghetti Alla Sergio
Pasta with Chicken, Mushrooms, Olives and Eggplant 1 pound of thin spaghetti
1 medium sized eggplant
1 tablespoon of salt
1 cup of onion, diced
3 cloves of garlic, crushed
2 chicken breasts, raw, boneless, skinless and cut into 1 inch cubes
3 tablespoons of green olive oil
1/4 teaspoon of crushed red pepper
1/4 teaspoon of Italian herb seasoning
4 Italian black olives, pitted and sliced
1/2 cup of fresh Italian parsley, chopped
6 large mushrooms, sliced
1/3 cup of Romano cheese, freshly grated |
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Boil water to cook the pasta. Slice the eggplant and soak in cold water and 1 tablespoon of salt for 10 minutes, rinsing often. In a large skillet or wok, sauté the onion, garlic, and chicken cubes in oil for 5 minutes with the crushed pepper and Italian herb seasoning. Drain and dry the eggplant. Cut into small cubes and add to a baking sheet. Broil for 5 minutes to brown. Add the eggplant to the chicken mixture with the olives, parsley, and mushrooms and sauté for 3 to 5 minutes. Drain the spaghetti, add it to the sauce and mix thoroughly. Sprinkle with the Romano cheese. Serve immediately. Variations: - Add diced red peppers or tomatoes
- Use short shape pasta and serve for buffet.
- Substitute diced zucchini instead of mushrooms.
- Eliminate hot pepper and add whole pignoli nuts or roasted almonds
Serves 6 |
