Chicken Ratatouille

Since today is National Poultry day I will be sharing a Chicken Ratatouille recipe from Great American Recipes.

4 boneless chicken breasts, cut into cubes
1/4 c. oil
32 oz. diced tomatoes
2 cloves garlic, minced
1 Tbsp. Italian herbs
1 med. onion, chopped
1 med. green pepper, chopped
2 small zucchini, cut into cubes
1 small eggplant, cut into cubes
1/2 lb. mushrooms, sliced
Salt & Pepper



In a large pot, heat the oil. Cook the chicken over medium heat for 3 minutes, stirring frequently.  Add the tomato sauce, garlic, herbs, onion and green pepper; let cook approximately 20 minutes






Then add zucchini and eggplant; let cook until almost tender.  Finally add mushrooms and salt & pepper to taste. Simmer until vegetables are fork tender.






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