Time for another ‘Make-over’.  When cooking for two people, it is often difficult to cook just the right amount of food.  Especially when making Fried Chicken!  Whoever heard of frying just half a Chicken?  And who gets what?  So, I always make a whole one and use the leftovers for lunches, salads, sandwiches and even a dinner.

This time I made Fettucinni with the Fried Chicken leftovers and Garden Fresh Vegetables.  Yes, from our backyard Garden.  The Vegetables that came from our yard were Tomatoes, Japanese Eggplant and Basil.   The rest of the Vegetables that I used were Onions, Mushrooms, Red Bell Pepper and Garlic.

Start with the Chicken by boning and removing most of the skin.  Next slice the Chicken against the grain into bite-sized pieces.  Set the Chicken aside and prepare your Vegetables. Wash and dry all the Vegetables before prepping them.   Peel and crush or mince the Garlic.    Dice the Onion and clean and slice the Mushrooms.  Mince the fresh Basil and set aside.  The Eggplant I used was Japanese Eggplant and they are slender to begin with so I just sliced them into 1/4″ slices.  (Thicker if you prefer)  Dice the Tomatoes and Bell Pepper and set aside.

Cook the Pasta in Boiling Salted Water per package directions.  (DO NOT OVERCOOK!)  Drain in a colander and set aside.

In a saute pan, heat a small amount of Olive Oil and start sauteing the diced Onion, minced Garlic, sliced Mushrooms and sliced Eggplant.

Once the Vegetables  have softened add the Chicken Pieces along with the prepared Tomato.  Add Salt and Pepper to taste.

Just before serving combine the Cooked Vegetable/Chicken Mixture with the Cooked Pasta.  Add the diced Red Bell Pepper and Basil.  Serve immediately.

Serve immediately and enjoy!