Sea Shells and Chicken Venezia 1-1 lb. sea shells cooked according to the package directions 1 / 3 cup extra virgin olive oil 1 lb. chicken breast, raw, boneless, skinless 1-cup onion, diced 3 tsp. Dried basil 1 tsp. Dried oregano 1 tbsp. Garlic, chopped 1/2 tsp. Black pepper 2 1/2 cups eggplant, cubed, soaked in salt water 3 oz. pepperoni, cut julienne 1-28 oz. can of plum tomatoes 1 / 3 cup Romano cheese Salt and pepper to taste Directions Put the olive oil in a large sauté pan, add the chicken, onions and the spices, sauté for 5 minutes. Next add the drained eggplant and pepperoni. Cook 5 more minutes. Add the plum tomatoes and simmer until heated thoroughly. Put the hot sea shells in a serving dish, toss with 2 tbsp.of olive oil and a pinch of salt. Pour the sauce over the hot pasta and sprinkle with cheese. Serve immediately.
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