1 1/2 lb Boned and skinned chicken
-breast halves
2    Portobello mushrooms
6    Halves        sun-dried
-tomatoes,; coarsely chopped
Oil-packed, drained
1/2 c  Basil, fresh; minced
2    Roma tomato; halved
2    Japanese eggplant;
-quartered lengthwise
4    Cloves garlic (or to
-taste); minced
3/4 lb Linguine or fettucine
1/2 c  Olive oil (or to taste)
1 c  Romano or parmesan cheese;
-shredded or grated
S&p to taste

Cook pasta al dente, set aside in hot water to keep hot. Lightly oil and
grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till
done. Cook tomatoes on skin side only, so as not to lose any juice.
Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms
and chicken cooked through. Cut chicken and eggplant into bite-sized
pieces, and slice portobellos. (You can slice them first and grill the
slices if you prefer) If the mushrooms are large, you may need to halve
the slices. Cut tomato halves into two or four pieces, saving juice. Drain
pasta, and toss with several drizzles of olive oil, garlic, basil, sundried
tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to
taste with s&p. Serve hot with the rest of the cheese. NOTE: The amounts
may be played with, especially the amounts of chicken and pasta, and the
mushrooms may be sauteed in butter rather than grilled if preferred. I
really like the smoky taste from the grill.