Rustic Ratatouille with Chicken Strips
Prep Time
Serves
Cooking Mode
16 Compliments Balance Reduced Fat Chicken Strips
3 tbsp vegetable oil
1 onion, chopped
2 cups each chopped eggplant and zucchini
1 tsp dried Italian herb blend
½ tsp each salt and pepper
1 can diced tomatoes, drained
3 cups baby spinach
½ cup part skim mozzarella shredded cheese
16 Compliments Balance Reduced Fat Chicken Strips
3 tbsp vegetable oil
1 onion, chopped
2 cups each chopped eggplant and zucchini
1 tsp dried Italian herb blend
½ tsp each salt and pepper
1 can diced tomatoes, drained
3 cups baby spinach
½ cup part skim mozzarella shredded cheese
Directions
1Prepare chicken strips according to package directions. Meanwhile, heat oil in large deep skillet or Dutch oven over medium heat. Add onion and cook, partially covered, stirring often, for 5 min. Add eggplant, Italian seasoning, salt and pepper. Cook, partially covered, until golden, stirring often, about 3 min. Add zucchini; cook uncovered 5 min. longer.
2Stir in tomatoes and bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 min.
3Stir in spinach and cook until wilted, about 3 min. Taste and adjust seasonings if necessary. Serve ratatouille over chicken strips. Sprinkle each portion with cheese.
Disclaimer
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Personal Note
Personal Note
