Chicken and vegetable ratatouille pasta
A dish bursting with colour and flavour
336 cal Serves 4
Prep time 0h 20m
Cook time 0h 35m
Total time 0h 55m
Step 1In large saucepan, heat 10 mL (2 tsp) of the oil over medium high heat and add eggplant, onion, garlic and 5 mL (1 tsp) of the herb de Provence. Cook, stirring for about 8 minutes or until starting to become golden. Add tomatoes and broth and bring to the boil. Reduce heat and simmer for about 10 minutes or until slightly thickened.
Step 2Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside.
Step 3In large nonstick skillet, heat remaining oil over medium high heat and cook, chicken, zucchini and pepper with remaining herb de Provence, stirring constantly for about 8 minutes or until chicken is no longer pink inside. Stir into tomato mixture and cook for 5 minutes. Serve over cooked pasta.
Per serving (1 of 4)
- 23 g
- 217 mg
- 885 mg
- Total fat
- 8 g
- Saturated fat
- 1 g
- 41 mg
- 48 g
- 7 g
- 10 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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