Zucchini and Ratatouille Pasta


  • 2 tablespoons olive oil
  • 3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup green pepper, sliced
  • 1 1/2 cup eggplant, peeled and diced
  • 1 1/2 cup zucchini, thinly sliced
  • 27 1/2 oz. jar pasta sauce
  • 8 oz. pkg. penne pasta, cooked
  • Garnish grated Parmesan cheese


Heat oil in a saucepan over medium-high heat; add chicken and pepper. Cook, stirring frequently, until chicken is no longer pink. Add eggplant and zucchini; cook 3 minutes, stirring frequently, until vegetables are tender. Stir in pasta sauce and heat to boiling. Reduce heat and simmer, uncovered, 10 minutes or until chicken juices run clear. Spoon sauce over pasta and sprinkle with Parmesan cheese.

Serves 6