Chicken Ratatouille

Prep time:  15 minutes
Cook time:  20 minutes

It may be hard to say “ratatouille” (pronounced rat-uh-TOO-ee), but this one dish recipe will show you that it’s very easy to eat

 Ingredients

• 1 Tbsp vegetable oil
• 12 oz boneless, skinless chicken breast, cut into thin strips
• 2 zucchini, about 7 inches long, unpeeled, thinly sliced
• 1 small eggplant, peeled, cut into 1-inch cubes
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, rinsed and cut into 1-inch pieces
• ½ lb fresh mushrooms, rinsed and sliced
• 1 can (14½ oz) whole peeled tomatoes, chopped
• ½ Tbsp garlic, minced (about 1 clove)
• 1½ tsp dried basil, crushed
• 1 Tbsp fresh parsley, rinsed, dried, and minced
• 1/8 tsp ground black pepper

Method

1. Heat oil in a large nonstick pan.  Add chicken and sauté for about 3 minutes or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper and mushrooms.  Cook for about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley and black pepper.  Stir and continue to cook for about 5 minutes.  Serve warm.

Tip:  Serve with a side of whole wheat pasta.

Yield:  4 servings
Serving size:  1½ C chicken and vegetables

Each serving provides:  calories 266, total fat 8g, saturated fat 2g, cholesterol 66mg, sodium 253mg, total fiber 6g, protein 30g, carbohydrates 21g, potassium 1,148mg