Ratatouille with Chicken and Pesto

Serves: 6
Total Calories: 159


2 whole chicken breasts, boned, skinned
1 medium red onion, thinly sliced
1 medium green bell pepper, chopped
4 cloves garlic, crushed
1/4 cup olive oil
1 small eggplant, chopped
salt and black pepper to taste
2 small zucchini, cut into bite-size pieces
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 teaspoons oregano
1 teaspoon thyme
4 medium tomatoes, peeled, seeded, chopped
8 ounces mushrooms, sliced
1 (8-ounce) can tomato sauce
cayenne pepper to taste
1/2 cup orzo pasta, cooked, drained


Rinse chicken and pat dry. Cut into thin slices. Sauté red onion, green pepper, and garlic in olive oil in a skillet for 2 minutes. Stir in eggplant. Sauté several minutes. Season with salt and black pepper. Stir in zucchini. Sauté 2 minutes.

Add chicken, basil, oregano, thyme, and additional black pepper; mix well. Cook over high heat until chicken is tender, stirring constantly. Stir in tomatoes, mushrooms, tomato sauce, and cayenne pepper. Adjust seasonings. Simmer, covered, until of desired consistency. Stir in orzo. May be prepared in advance, chilled until serving time and reheated on the stove or in the oven.

Nutritional Facts:

Serves: 6
Total Calories: 159
Calories from Fat: 85

This Ratatouille with Chicken and Pesto recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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