Chicken Ratatouille Pasta

By Tonya_Speed

NUTRITION per serving: 358 Calories; 6g Fat; 28g Protein; 48g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 62mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 7

Ingredients

• 1 tablespoon olive oil
• 3/4 pound boneless skinless chicken breast meat, cut into 1/2-inch pieces
• 1 medium green bell pepper, seeded, deribbed and cut into thin strips
• 1 1/2 cups diced eggplant
• 1 1/2 cups thinly sliced zucchini
• 1 (26-oz.) jar pasta sauce (preferably low sodium)
• 8 ounces uncooked Penne pasta
• Grated Parmesan cheese (optional)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in large saucepan over medium-high heat; add chicken and bell pepper; cook, stirring frequently, until chicken is no longer pink. Add eggplant and zucchini; cook, stirring frequently for 3 minutes or until vegetables are tender. Stir in pasta sauce; bring to a boil then reduce heat and simmer, uncovered, for 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.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure pasta sauce and pasta are gluten free.