Chicken ratatouille with penne
5
Points®
Total time: 1 hr 8 min • Prep: 20 min • Cook: 48 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Uncooked skinless boneless chicken breast
1 pound(s)
Red onion
1 medium, chopped
Garlic
2 clove(s), chopped
Uncooked eggplant
½ pound(s), unpeeled and cut into 1-inch cubes
Uncooked zucchini
1 medium, cut into 1-inch cubes
Uncooked yellow summer squash
1 medium, cut into 1-inch cubes
Green bell pepper
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
Sugar
1 tsp
Table salt
¾ tsp
Cooked penne
4 cup(s), hot
Fresh basil
½ cup(s), fresh, chopped
Grated Parmesan cheese
¼ cup(s)
Instructions
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.
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