chicken ratatouille

it may be hard to say “ratatouille” (pronounced rat-uh-TOO-ee),

but this one-dish recipe will show you that it’s very easy to eat

Ingredients:

1 Tbsp vegetable oil

12 oz boneless, skinless chicken breast, cut into thin strips

2 zucchini, about 7 inches long, unpeeled, thinly sliced

1 small eggplant, peeled, cut into 1-inch cubes

1 medium onion, thinly sliced

1 medium green bell pepper, rinsed and cut into 1-inch pieces

½ lb fresh mushrooms, rinsed and sliced

1 can (14½ oz) whole peeled tomatoes, chopped

½ Tbsp garlic, minced (about 1 clove)

1½ tsp dried basil, crushed

1 Tbsp fresh parsley, rinsed, dried, and minced

1/8 tsp ground black pepper

Prep time: 15 minutes

Cook time: 20 minutes

1.Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.

2 Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.

3 Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm.

Serve with a side of whole-wheat pasta.