Chicken and vegetable ratatouille pasta

A dish bursting with colour and flavour

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 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.

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