Serves: 6
Total Calories: 159
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.
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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