Chicken ratatouille pasta
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive or vegetable oil |
| ¾ | pounds | Boneless; skinless chicken breasts, in 1/2\"pieces |
| 1 | cup | Green pepper strips |
| 1½ | cup | Diced eggplant |
| 1½ | cup | Thinly sliced zucchini |
| 1 | Jar (27 1/2 oz) Ragu Light Pasta Sauce tomato-herb | |
| 3 | cups | (8 oz. ) penne rigate or mostaccioli, uncooked |
| Grated Parmesan cheese | ||
Directions
In large saucepan over medium-high heat, heat oil; add chicken and green pepper. Cook, stirring frequently, until chicken is no longer pink. Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired. MC formatting by bobbi744@...
NOTES : 8 servings (about 1 cup each) Nutrition Information per Serving:Calories: 250,Carbohydrate: 29 g., Fat: 6 g. Protein: 20 g., Cholesterol: 30 mg., Sodium: 350 mg.
Recipe by: Ragu's Mama's Cookbook, Website Posted to Digest eat-lf.v097.n239 by Roberta Banghart <bobbi744@...> on Sep 20, 1997