Chicken Ratatouille

1 pound skinless boneless chicken breasts, cut into 1″ cubes

1 onion, chopped

2 garlic cloves, minced

1 medium eggplant, unpeeled, cut into 1″ cubes

1 zucchini, cut into 1″ cubes

1 yellow squash, cut into 1″ cubes

1 green pepper, seeded and sliced into 1″ cubes

1 can (28oz) of Italian Style Tomatoes, drained and chopped

1/2 cup chicken broth

2 tsp oregano

1 tsp sugar

3/4 tsp salt

4 cups of penne

1/2 cup of basil, chopped

1/4 cup of shredded parmesan or mozzarella cheese

– Cook the chicken over medium heat in a dutch oven.  No oil needed, just drizzle 1T of water from time to time to saute. Remove from the pot and place on plate.

– Add the onion and garlic to the pot and saute until softened, about 5 minutes. (again, use water if needed)  Add in the eggplant, zucchini, squash and green pepper, tomatoes, chicken broth, oregano, sugar and salt.  Bring to a boil.  Reduce the heat and simmer, cover until the vegetables are tender – about 30 minutes.

– Add the chicken back to the pot and heat until the chicken is hot again.  

– Add in the cooked pasta, basil and cheese and stir.