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Chicken Ratatouille Pasta

Yield 8 servings (1 cup each)


  • 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)

How to Make It

  1. 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.