How to Make Chicken Ratatouille Pasta

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.

Heat olive oil in a cast iron skillet over medium heat.

Add chopped white onions to the skillet and sweat them until translucent.

Add diced zucchini, yellow squash, and red bell peppers to the skillet; sauté until they begin to soften.

Add half of the diced eggplant to the skillet; sauté until softened.

In a separate pan, add the remaining eggplant to boiling water for a quick cook.

Add chopped garlic to the skillet with the vegetables and sauté for about 10 seconds.

Add colorful tomatoes (halved) to the skillet and stir to combine with the vegetables.

Season the mixture with kosher salt and black pepper; stir to combine.

Brown the chicken thighs on both sides in the same skillet with the vegetables.

Deglaze the skillet with a little water to create a broth, about 1 cup.

Add the canned diced tomatoes (with juice) to the skillet and stir to combine.

Cover the skillet and let the mixture simmer for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens