Celebrate a successful trip to the farmers' market with this chicken and pasta dish made with seasonal vegetables.
What You Need
Original recipe yields 8 servings
1/2 cup flour
1/4 tsp. ground black pepper
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup olive oil
1 cup chopped onion s
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. chopped fresh oregano
3 cups cubed eggplant
2 each zucchini and yellow squash, cut lengthwise in half, then sliced crosswise
1 green pepper, cut into strips
1 lb. fusilli pasta, uncooked
1/3 cup KRAFT Shredded Parmesan Cheese
Add To Shopping List
Let's Make It
Combine flour and black pepper in medium bowl. Add chicken, a few strips at a time; toss until evenly coated.
Heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring occasionally. Transfer to paper towel-covered plate with slotted spoon.
Add onions and garlic to reserved drippings in skillet; cook 3 min. or until crisp-tender, stirring frequently. Return chicken to skillet. Stir in pasta sauce and oregano; cover. Simmer on medium-low heat 20 min., stirring occasionally.
Add eggplant, zucchini, squash and green peppers to chicken mixture in skillet; mix well. Simmer, covered, 15 min. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta. Serve topped with chicken mixture and cheese.
Substitute 2 tsp. dried oregano leaves for the chopped fresh oregano.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 64g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.