Photo of Chicken ratatouille with penne by WW

Chicken ratatouille with penne

5 - 6
PersonalPoints™ per serving
Total Time
1 hr 8 min
20 min
48 min
Ratatouille is a classic French stew that celebrates the best of summer produce and is a wonderful way to use up tomatoes, zucchini, squash, and eggplant when they’re in abundance. Here, we’ve added chicken and hot cooked pasta to the stew-like sauce which makes a filling one-dish meal. We’ve used white wine but you could use red wine if you prefer. For a perfect contribution to a potluck dinner—spoon the vegetables and pasta into a lasagna pan, then sprinkle with 3/4 cup shredded part-skim mozzarella cheese. Pop it in the oven to heat through and melt the cheese for the best “baked ziti” ever.


Olive oil

2 tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s)

Uncooked red onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), chopped

Uncooked eggplant(s)

½ pound(s), unpeeled and cut into 1-inch cubes

Uncooked zucchini

1 medium, cut into 1-inch cubes

Yellow summer squash

1 medium, cut into 1-inch cubes

Green pepper(s)

1 medium, seeded and cut into 1-inch pieces

Canned tomatoes

28 oz, Italian, drained and chopped

White wine

½ cup(s), dry

Dried oregano

2 tsp


1 tsp

Table salt

¾ tsp

Cooked penne

4 cup(s), hot


½ cup(s), fresh, chopped

Grated Parmesan cheese

¼ cup(s)


  1. Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.
  2. Add the remaining 1 teaspoon oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring, until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.
  3. Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked pasta, basil, and cheese. Yields 1 1/2 cups per serving.