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.
Step 2
Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside.
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)
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.
Step 2
Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside.
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.