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Enjoy this recipe from Farmers' Market Favorites.
Submitted by: Jennifer Breeden from Chesterfield, VA
2 T. olive oil
3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 c. green pepper, sliced
1-1/2 c. eggplant, peeled and diced
1-1/2 c. zucchini, thinly sliced
27-1/2 oz. jar pasta sauce
8-oz. pkg. penne pasta, cooked
Garnish: grated Parmesan cheese
Heat oil in a saucepan over medium-high heat; add chicken and pepper. Cook, stirring frequently, until chicken is no longer pink. Add eggplant and zucchini; cook 3 minutes, stirring frequently, until vegetables are tender. Stir in pasta sauce and heat to boiling. Reduce heat and simmer, uncovered, 10 minutes or until chicken juices run clear. Spoon sauce over pasta and sprinkle with Parmesan cheese. Serves 6. | |
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Heat oil in a saucepan over medium-high heat; add chicken and pepper. Cook, stirring frequently, until chicken is no longer pink. Add eggplant and zucchini; cook 3 minutes, stirring frequently, until vegetables are tender. Stir in pasta sauce and heat to boiling. Reduce heat and simmer, uncovered, 10 minutes or until chicken juices run clear. Spoon sauce over pasta and sprinkle with Parmesan cheese. Serves 6. |
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