Company Pasta

Company Pasta

1 lb pasta (spaghetti or penne)

1 can water-packed artichoke hearts

1 small can sliced olives

1 jar Ragu roasted garlic Alfredo sauce

1 roast chicken, cut up

1 small fresh eggplant, cubed*

1 package sliced portabella mushrooms

1 cup fresh broccoli, chopped

1 teaspoon garlic, minced

1/2 cup fresh basil, coarsely chopped

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

*slice eggplant and place in a single layer in a colander. Salt generously. Place second layer of eggplant on top of first layer and salt again. Continue until all the eggplant is layered and salted. Place colander over a bowl or in the sink. Let the salt leach the moisture out of the eggplant for about an hour. Rinse the salt off the eggplant and drain on a kitchen towel. Once dry, cut into bite-sized cubes.

1.       Cook pasta in a large pot to al dente according to package directions. Drain.

2.       Briefly steam or boil broccoli until crisp tender.

3.       Pour olive oil into a large skillet and add mushrooms and eggplant. Cook until tender, about 5 minutes. Add artichoke hearts, olives, broccoli, chicken, garlic and basil and cook until heated through, 5 to 10 minutes.

4.       Add the drained pasta back into pot. Pour cooked chicken and vegetables over pasta. Add Alfredo sauce over the top and stir well to combine. Adjust seasonings as needed.

5.       Serve with garlic bread and fresh green salad.