| 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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