Penne With Grilled Chicken And Eggplant Recipes

Steps:

• In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
• While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
• Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
• Cook penne pasta in boiling salted water until aldente, about 15 minutes.
• Top cooked pasta with sauce and sprinkle with parmesan.

Steps:

• Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
• Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
• Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
• Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.

Steps:

• For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
• For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
• Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
• Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
• Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
• For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
• Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

Steps:

• Grill chicken and cut into 2" pieces and set aside.
• Cook Pasta to a soft bite, toss with a little EVOO and set aside.
• Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
• Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
• In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.
• Garnish with parsley and grated Parmesan cheese.

Steps:

• Cook 1 lb boneless skinless chicken breast in 1 tbsp olive oil for 5-7 min or until almost done add ½ cup green pepper and ½ cup sweet onion. Cook until tender.
• Cook 1 lb penne pasta.
• Add chicken, green peppers and onions too Penni pasta.
• Cook 1 stick of butter or margarine until melted, add 2 handfuls of flour to make a paste, cook approx 3-5 minute Add 2 cloves of garlic, minced; cook 3-5 min more. Add 2 cups of milk and bring to boil, stirring constantly. Cook until is consistency of a sauce for pasta, approx 10-15 min stirring frequently (I use a wire whisk).
• Add pasta and chicken to sauce, add lemon zest, salt and pepper and a pinch of nutmeg.
• Bake in a 375°F oven for 15 minute add ½ cup of Parmesan cheese and bake another 10-15 min covered.
• I add grated cheese sometimes at the end of baking for a more cheesy taste.

Steps:

• Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
• Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
• Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

Steps:

• Sauté onions in olive oil until translucent.
• Add garlic and cook for one more minute.
• Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
• Once sauce boils reduce to simmer and add grilled chicken.
• Simmer until pasta is cooked.
• Cook penne pasta in boiling, salted water.
• Strain pasta and add to sauce.
• Serve topped with Parmesan cheese.
• Notes:.
• Add red pepper flakes for arabiatta.
• Add oregano for a spicier version.