Chicken Ratatouille Pasta

• 16 ounces penne
• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breasts , cut into 1/2-inch strips
• 1 green bell pepper , cut into strips
• 1 1/2 cups eggplant cut-up
• 1 1/2 cups zucchini thinly sliced
• 1 jar ragu pasta sauce 1 lb. 8 oz., Old World Style(R)

1. Cook Ragu(R) Old World Style(R) Pasta Sauce according to packaging directions; drain.
2. Heat olive oil in 3-quart saucepan over medium-high heat and cook chicken and green pepper, stirring occasionally, 4 minutes. Stir in eggplant and zucchini and cook, stirring occasionally, 3 minutes or until vegetables are tender.
3. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked.
4. Serve over hot pasta and sprinkle, if desired, with grated Parmesan cheese.

penne, olive oil, chicken breasts, green bell pepper, zucchini, pasta sauce

Taken from www.yummly.com/recipe/Chicken-ratatouille-pasta-353931 (may not work)