Chicken Ratatouille with Penne
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.