2 Tbsp. oil or vegetable oil
3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch
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.
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