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Ingredientes
- 2 Tbsp. olive or possibly vegetable oil
- 3/4 lb boneless skinless chicken breasts in 1/2"pcs
- 1 c. green pepper in strips
- 1 1/2 c. eggplant diced
- 1 1/2 c. zucchini thinly sliced
- 27 1/2 ounce Ragu Light Pasta Sauce tomato-herb
- 3 c. penne rigate or possibly mostaccioli uncooked (8 ounce. ) Grated Parmesan cheese
Direcciones
- In large saucepan over medium-high heat, heat oil; add in chicken and green pepper. Cook, stirring frequently, till chicken is no longer pink.
- Add in eggplant and zucchini; cook 3 min, stirring frequently, or possibly till vegetables are tender.
- Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 min or possibly till chicken is thoroughly cooked.
- Meanwhile, cook pasta according to package directions; drain. Spoon sauce over warm pasta; sprinkle with Parmesan cheese, if you like.
- NOTES : 8 servings (about 1 c. each)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 34 | 49% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 21mg | 1% |
| Potassium 179mg | 5% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.01g | 1% |
| Protein 6.88g | 11% |
