Chicken-Vegetable Ratatouille
Recipe from Tyson® Grilled & Ready® Chicken


Chicken-Vegetable Ratatouille

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Ingredients
  • 8  ounces
    dried penne, bowtie, or fusilli pasta
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  • 1  cup
    chopped onion
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  • 1  teaspoon
    bottled minced garlic
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  • 1  tablespoon
    olive oil
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  • 1 
    medium eggplant, cut into 1-inch chunks
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  • 2  cups
    frozen loose-pack zucchini, carrots, cauliflower, lima beans, and Italian beans
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  • 1  14-1/2-ounce can
    diced tomatoes, undrained
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  • 1  teaspoon
    dried Italian seasoning, crushed
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  • 3/4  teaspoon
    seasoned salt
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  • 2  6-ounce packages
    Tyson® Grilled & Ready® Refrigerated Chicken Breast Strips, cut into bite-size pieces
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Directions
1.
In a large saucepan cook pasta according to package directions; drain. If necessary, cover and keep warm.
2.
Meanwhile, in a large saucepan cook and stir onion and garlic in hot oil 2 minutes. Stir in eggplant, frozen vegetables, undrained tomatoes, Italian seasoning, and seasoned salt. Bring mixture to boiling; reduce heat. Simmer, covered, 12-15 minutes or until eggplant is tender.
3.
Add Grilled & Ready® Chicken Breast Strips to eggplant mixture; cook 1 minute more or until heated through. Serve ratatouille over pasta in shallow bowls.

Serving Suggestion:
Serve with cheesy garlic bread and, if desired, sprinkle each serving with Parmesan cheese.
Nutrition information
Calories 430, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 894 mg, Carbohydrate 65 g, Fiber 10 g, Protein 30 g, Daily Values: Vitamin A 21%, Vitamin C 27%. Percent Daily Values are based on a 2,000 calorie diet
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