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| 2 Esslöffel | Olive oil or vegetable oil |
| 3/4 x ca. 450 g | Boneless; skinless chicken breasts, in 1/2"pieces |
| 1 Tasse | green Pepper strips |
| 1 1/2 Tasse | eggplant diced |
| 1 1/2 Tasse | zucchini thinly sliced |
| 1 | Jar (27 1/2 oz) Ragu Light Pasta Sauce tomato-herb |
| 3 Tasse | (8 oz. ) penne rigate or mostaccioli, uncooked |
| | parmesan grated |
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In 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 frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired. Mc formatting by bobbi744@sojourn. Com
Serving:Calories: 250, Carbohydrate: 29 g., Fat: 6 g. Protein: 20 g., Cholesterol: 30 mg., Sodium: 350 mg.
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