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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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