Chicken Ratatouille Pasta
- 2 tablespoons olive or vegetable oil
- 3/4 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 cup green pepper strips
- 1 1/2 cups diced eggplant
- 1 1/2 cups thinly sliced zucchini
- 3 cups (26-ounce jar) spaghetti sauce
- 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
- Grated Parmesan cheese (optional)
- 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 spaghetti sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked. Meanwhile, cook pasta according to package directions. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.
olive, chicken breasts, green pepper, eggplant, zucchini, spaghetti sauce, rigate, parmesan cheese
Taken from www.myrecipes.com/recipe/chicken-ratatouille-pasta (may not work)