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
Ingredients
Directions
-
Step 1
In 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 2
Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside. -
Step 3
In 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.
Nutritional information
Per serving (1 of 4)
- Calories
- 336
- Protein
- 23 g
- Sodium
- 217 mg
- Potassium
- 885 mg
- Total fat
- 8 g
- Saturated fat
- 1 g
- Cholesterol
- 41 mg
- Carbohydrates
- 48 g
- Fibre
- 7 g
- Sugars
- 10 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
