Title: Chicken Ratatouille Pasta
Categories: Chicken Eggplant Healthwise Entree Pasta
Yield: 8 Servings

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
27 1/2	oz	J 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. Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Ragu's Mama's Cookbook, Website

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