Chicken Ratatouille Pasta

Title:
Chicken Ratatouille Pasta

Yield:
8 Servings

Categories:
Chicken,
Eggplant,
Healthy,
Main
Dishes,
Pasta/noodl




Ingredients:





     2 tb Olive or vegetable oil


   3/4 lb Boneless; skinless chicken


          -breasts, in 1/2"pieces


     1 c  Green pepper strips


 1 1/2 c  Diced eggplant


 1 1/2 c  Thinly sliced zucchini


     1    Jar (27 1/2 oz) Ragu Light


          -Pasta Sauce tomato-herb


     3 c  (8 oz. ) penne rigate or


          -mostaccioli, uncooked


          Grated Parmesan cheese






 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@sojourn.com


 


 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


 
on Sep 20, 1997