Dr. Roshini Raj’s Totally Tubular Pasta with Grilled Chicken (DINNER)

1 box bucatini (or linguini) pasta
Pinch salt
1 cup extra-virgin olive oil
1 Vidalia onion, peeled and chopped
3 garlic cloves, peeled and chopped
6 shiitake mushrooms, stems removed and cut into 1⁄4- inch strips
1 small graffiti eggplant, trimmed and cut into 1⁄4-inch dice
1 small zucchini, halved lengthwise and cut into 1⁄4-inch half moons
1 tablespoon finely chopped rosemary
2 cups precooked chicken, torn into small pieces
1 small Thai bird’s eye chili, finely chopped (can substitute 1⁄2 jalapeño)
1⁄4 cup finely chopped chives 1⁄4 cup toasted breadcrumbs directions

1. Boil pasta in lightly salted water, according to package in- structions; drain and reserve 1⁄2 cup of the starchy pasta water.
2. In a sauté pan, heat olive oil and sweat onion and garlic over medium heat until softened and translucent.
3. Add mushrooms and sauté until soft and any water in the pan has cooked off.
4. Add eggplant and sauté until tender.
5. Add zucchini, rosemary, chicken, and half the chili (only start with half because these peppers can get very hot; taste and adjust to your preferences. You can always add, but you can’t subtract).
6. Add your cooked pasta and some of the reserved pasta water, and toss until a sauce forms. Add chives, toss again, and plate topped with toasted breadcrumbs.