Ingredients:
1/2 ounce fresh basil
15 ounces marinara sauce
6 ounces mozzarella cheese, fresh ( found in Italian section in the market)
3 ounces romano cheese, grated
3/4 lb chicken breasts, cooked sliced
1 1/2 tablespoons garlic, minced fresh
4 1/2 ounces olive oil
1 lb eggplants, chopped into inch cubes
16 ounces rigatoni pasta, cooked
Directions:
Heat olive oil.
Add eggplant and saute until brown and soft. Add chopped garlic and saute.
Add sliced chicken breast, and marinara. Reduce heat.
Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.