Chicken Ratatouille Pasta

Ronzoni Healthy Harvest
8 servings (1 cup each)


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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.

Created date

October 2007