|Broiler fryer chicken||1 , cut into pieces|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Eggplant||1 Medium, peeled and cubed|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1 , cut into thin strips|
|Cooked ham||1⁄2 Cup (8 tbs), cut into thin strips|
|Garlic||1 Clove (5 gm), pressed (Large Clove)|
|Tomato sauce||1 Can (10 oz)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Chicken bouillon cube||1|
|Black pepper||1⁄8 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Mostaccioli||3⁄4 Pound (Uncooked)|
Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, heat olive oil.
Brown chicken pieces on both sides until golden.
Remove chicken and place in a 13" x 9" baking dish; reserve drippings in skillet.
Saute eggplant, mushrooms, onion, green pepper, ham and garlic in drippings until golden, about 5 minutes.
Stir in tomato sauce, wine, 1 cup water, bouillon cube, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring to a boil.
Pour over chicken.
Cover and place in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 50 minutes.
Bring 2 quarts water to a rapid boil in a heavy 4 quart saucepan.
Add 1-1/2 teaspoons salt and vegetable oil.
Gradually add mostaccioli, being sure water continues to boil.
Cook mostaccioli uncovered until tender but firm, stirring occasionally.
Arrange cooked mostaccioli in baking dish around chicken pieces.
Bake 5 minutes longer.
Makes 4 servings.