Chicken and vegetable ratatouille pasta

This ratatouille mixture can be enjoyed on its own or with pasta or rice for a family meal. With lots of vegetables, your bowl will burst with colour and flavour. Cooking the chicken, pepper and zucchini separately helps bring the individual vegetable flavours to the dish, which is a true classic.

by Emily Richards PH Ec.
336 cal Serves 4
Prep time 0h 20m
Cook time 0h 35m
Total time 0h 55m
pan of ratatouille

Ingredients

Directions

  1. 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.
  2. Step 2

    Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside.
  3. 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 portion)

Calories
336
Protein
23 g
Sodium
217 mg
Potassium
885 mg
Total fat
8 g
Saturated fat
1 g
Cholesterol
41 mg
Carbonhydrates
48 g
Fibre
7 g
Sugars
10 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.