Chicken ratatouille pasta
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Chicken ratatouille pasta
  Chicken    Pasta    Eggplant  
Last updated 6/12/2012 1:13:57 AM. Recipe ID 42614. Report a problem with this recipe.
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      Title: Chicken ratatouille pasta
 Categories: Chicken, Eggplant, Healthwise, Main dishes, Pasta/noodl
      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
      1    Jar (27 1/2 oz) 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
  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. Recipe 

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Recipe ID 42614 (Apr 03, 2005)

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