| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | Chicken, Eggplant, Healthwise, Main dishes, Pasta/noodl | 8 | Servings | |
INGREDIENTS
| 2 | tb | Olive or vegetable oil |
| 3/4 | lb | Boneless; skinless chicken breasts, in 1/2"pieces |
| 1 | c | Green pepper strips |
| 1 1/2 | c | Diced eggplant |
| 1 1/2 | c | Thinly sliced zucchini |
| 1 | Jar (27 1/2 oz) Ragu Light Pasta Sauce tomato-herb | |
| 3 | c | (8 oz. ) penne rigate or mostaccioli, uncooked |
| Grated Parmesan cheese |
INSTRUCTIONS
In large saucepan over medium-high heat, heat oil; add chicken and green pepper. Cook, stirring frequently, until chicken is no longer pink. Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired. MC formatting by bobbi744@sojourn.com NOTES : 8 servings (about 1 cup each) Nutrition Information per Serving:Calories: 250,Carbohydrate: 29 g., Fat: 6 g. Protein: 20 g., Cholesterol: 30 mg., Sodium: 350 mg. Recipe by: Ragu's Mama's Cookbook, Website Posted to Digest eat-lf.v097.n239 by Roberta Banghart <bobbi744@sojourn.com> on Sep 20, 1997
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