2 tablespoons olive oil
OR
2 tablespoons vegetable oil
3/4 pound boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup green pepper strips
1 1/2 cups diced eggplant
1 1/2 cups thinly sliced zucchini
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato and Herb
3 cups penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)
Servings: 8
1. In large saucepan over medium-high heat, heat oil; add chicken and green pepper. Cook, stirring frequently, until chicken is no longer pink.
2. Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender.
3. Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
4. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.
OR
2 tablespoons vegetable oil
3/4 pound boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup green pepper strips
1 1/2 cups diced eggplant
1 1/2 cups thinly sliced zucchini
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato and Herb
3 cups penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)
Servings: 8
1. In large saucepan over medium-high heat, heat oil; add chicken and green pepper. Cook, stirring frequently, until chicken is no longer pink.
2. Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender.
3. Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
4. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.
Last edited:
