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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. penne
- 2 Tbsp. olive oil
- 1 1/2 lb. boneless skinless chicken breasts (, cut into 1/2-inch strips)
- 1 green bell pepper (, cut into strips)
- 1 1/2 cups eggplant (cut-up)
- 1 1/2 cups zucchini (thinly sliced)
- 1 jar ragu pasta sauce (1 lb. 8 oz., Old World Style®)
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Directions
- Cook Ragu® Old World Style® Pasta Sauce according to packaging directions; drain.
- Heat olive oil in 3-quart saucepan over medium-high heat and cook chicken and green pepper, stirring occasionally, 4 minutes. Stir in eggplant and zucchini and cook, stirring occasionally, 3 minutes or until vegetables are tender.
- Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked.
- Serve over hot pasta and sprinkle, if desired, with grated Parmesan cheese.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium105mg4% |
| Potassium560mg16% |
| Protein26g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C30% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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