This is a print preview of "Chicken Ratatouille Pasta" recipe.

Chicken Ratatouille Pasta Recipe
by Global Cookbook

Chicken Ratatouille Pasta
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  Servings: 8

Ingredients

  • 2 Tbsp. olive or possibly vegetable oil
  • 3/4 lb boneless skinless chicken breasts in 1/2"pcs
  • 1 c. green pepper in strips
  • 1 1/2 c. eggplant diced
  • 1 1/2 c. zucchini thinly sliced
  • 27 1/2 ounce Ragu Light Pasta Sauce tomato-herb
  • 3 c. penne rigate or possibly mostaccioli uncooked (8 ounce. ) Grated Parmesan cheese

Directions

  1. In large saucepan over medium-high heat, heat oil; add in chicken and green pepper. Cook, stirring frequently, till chicken is no longer pink.
  2. Add in eggplant and zucchini; cook 3 min, stirring frequently, or possibly till vegetables are tender.
  3. Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 min or possibly till chicken is thoroughly cooked.
  4. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over warm pasta; sprinkle with Parmesan cheese, if you like.
  5. NOTES : 8 servings (about 1 c. each)