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1
Soak the sun-dried tomatoes in warm water until soft.
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2
Boil the water and add fettuccine.
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3
Place chicken in a flat baking dish and cover with white wine until the breasts are covered.
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4
Bake at 350 degrees for approximately 30 minutes or until done.
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5
Once chicken is done strain the wine and season the chicken with Cajun seasoning spice, oregano, 1 tablespoon of the garlic and pepper.
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6
Cover until pasta dish is finished.
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7
Toast the pine nuts in a frying pan with a teaspoon of the garlic and olive oil until browned.
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8
In the same pan begin to saute, in additional olive oil and 2 teaspoons of garlic, the thinly sliced green and red peppers, as well as the chopped eggplant, until soft and moist.
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9
Put into a bowl for later.
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10
In the same frying pan mix the pesto sauce with the green peas and chopped cilantro while adding some additional olive oil, margarine, the remaining garlic and curry to taste.
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11
Let sit for a while on extremely low heat and simmer for 3 minutes.
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12
Add the reserved pine nuts, peppers, and eggplant into your green sauce.
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13
Once your pasta is cooked and strained, toss into the hot saucepan over low heat while adding in the sun-dried tomatoes.
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14
Place in a serving dish and slice the chicken over the top.
