Chicken and vegetable ratatouille pastaPrint

INGREDIENTS

20 mL (4 tsp) canola oil

1 small eggplant (about 250 g/8 oz), chopped

1 small onion, chopped

2 cloves garlic, minced

7 mL (1 1/2 tsp) herb de Provence

1 can (796 mL/28 oz) diced tomatoes with juices (no salt added)

250 mL (1 cup) sodium-reduced chicken broth

250 g (8 oz) boneless skinless chicken, diced

1 zucchini, chopped

1 yellow bell pepper, chopped

500 mL (2 cups) whole-wheat rotini pasta

DIRECTIONS

1. Step 1

   In large saucepan, heat 10 mL (2 tsp) of the oil over medium high heat and add eggplant, onion, garlic and 5 mL (1 tsp) of the herb de Provence. Cook, stirring for about 8 minutes or until starting to become golden. Add tomatoes and broth and bring to the boil. Reduce heat and simmer for about 10 minutes or until slightly thickened.

2. Step 2

   Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside.

3. Step 3

   In large nonstick skillet, heat remaining oil over medium high heat and cook, chicken, zucchini and pepper with remaining herb de Provence, stirring constantly for about 8 minutes or until chicken is no longer pink inside. Stir into tomato mixture and cook for 5 minutes. Serve over cooked pasta.

NUTRITIONAL INFO
Per serving (1 of 4)