Recette de cuisses de poulets et sa ratatouille - David Gallienne

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chickpeas

Canned chickpeas provide protein at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for sautéing.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes are often cheaper and still provide great flavor.

Cook pasta in boiling salted water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced chicken breast to the skillet; cook until browned and cooked through, about 5-7 minutes.

Remove chicken from skillet and set aside; add more olive oil if needed.

Add chopped onion and minced garlic; sauté until fragrant and translucent, about 3-4 minutes.

Stir in diced eggplant; cook until softened, about 5 minutes.

Add sliced zucchini and bell peppers; sauté until tender, about 4-5 minutes.

Pour in canned tomatoes; stir to combine and bring to a simmer.

Season with basil, oregano, salt, and black pepper; let simmer for 10 minutes to meld flavors.

Return cooked chicken to the skillet; stir to combine with vegetables.

Add cooked pasta to the skillet; toss to coat evenly with sauce and heat through, about 2-3 minutes.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens