CHICKEN-RATATOUILLE PASTA {sandra lee}

By grinder

Ingredients

• 8 oz. rigatoni pasta
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 cup grilled vegetables, rough chop
• 1 can diced tomatoes
• 1.5 cups shredded rotisserie chicken
• Salt and freshly ground black pepper
• 2 tablespoons rough chop fresh basil

Preparation

Step 1

Cook pasta according to package directions.

a large skillet over med-heat, heat olive oil. Add garlic and leftover grilled vegetables. Stir in diced tomatoes, chicken and salt and pepper to taste. Cook until heated through.

Drain pasta, add to the skillet and toss to coat. Serve topped with chopped basil.