Recipe - Chicken Ratatouille Pasta

2 tablespoon Olive or vegetable oil
Three fourths pound Boneless; skinless chicken
breasts, in 1/2"pieces
1 cup Green pepper strips
1 One half cup Diced eggplant
1 One half cup Thinly cut or sliced up zucchini
1 Jar (27 One half oz) Ragu Light
Pasta Sauce tomatoherb
3 cup (8 oz. ) penne rigate or
mostaccioli, uncooked
Grated Parmesan cheese

In large saucepan over mediumhigh 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.
Recipe by: Ragu's Mama's Cookbook, Website

Posted to Digest eatlf.v097.n239 by Roberta Banghart
bobbi744@sojourn.com on Sep 20, 1997