2 tbsp Olive or vegetable oil
3/4 lb Boneless, skinless chicken breasts, in 1/2"pieces
1 cup Green pepper strips
1 1/2 cup Diced eggplant
1 1/2 cup Thinly sliced zucchini
1 Jar (27 1/2 oz) Ragu Light Pasta Sauce tomato-herb
3 cup (8 oz. ) penne rigate or mostaccioli, uncooked
Grated Parmesan cheese
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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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