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2 Tbsp. oil or vegetable oil 3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 c. green pepper strips 1 1/2 c. diced eggplant 1 1/2 c. thinly sliced zucchini 1 (27 1/2 oz.) jar pasta sauce (tomato and herb) 3 c. penne pasta grated Parmesan cheese (optional) In a 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 or until vegetables are tender. Stir in pasta sauce, heat to boiling. Reduce heat, simmer uncovered for 10 minutes or until chicken is thoroughly cooked. Cook pasta according to package directions; drain. Spoon sauce over hot pasta. Sprinkle with Parmesan cheese, if desired. Yields 8 servings of 1 cup each. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |