| 1Â 1/2 lb boned and skinned chicken breast halves |
6 oz |
$2.99 per pound
|
$1.12 |
| 2 x portobello mushrooms |
1/2 portobello mushrooms |
$1.99 per pound
|
$0.18 |
| 6 x halves sun-dry tomatoes, , coarsely |
1 1/2 sun-dry tomatoes |
$2.79 per 3 1/2 ounces
|
$0.08 |
| 1/2 c. basil, fresh, chopped |
2 tablespoons |
$2.59 per cup
|
$0.32 |
| 2 x roma tomato, halved |
1/2 tomato |
$1.99 per pound
|
$0.32 |
| 2 x japanese eggplant, quartered lengthwise |
1/2 eggplant |
$1.99 per item
|
$0.99 |
| 4 x cloves garlic, (or possibly to taste), chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 3/4 lb linguine or possibly fettucine |
3 oz |
$1.25 per pound
|
$0.23 |
| 1/2 c. extra virgin olive oil, (or possibly to taste) |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1 c. romano or possibly parmesan cheese, shredded or possibly grated |
1/4 cup |
$6.59 per 6 ounces
|
$2.29 |
| Total per Serving |
$5.96 |
| Total Recipe |
$23.84 |
Suggestions?