This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chicken Ratatouille Pasta
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- #65535
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive or vegetable oil
3/4 pound boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup green bell pepper strips
1 1/2 cup diced eggplant
1 1/2 cup thinly sliced zucchini
1 jar (28 ounce size) tomato-based pasta sauce
3 cups penne rigate or mostaccioli, uncooked
grated Parmesan cheese (optional)
directions
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.
added by
cookiegracedog
nutrition data
Nutritional data has not been calculated yet.
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