Chicken Ratatouille with Penne (WW One Pot, p. 88)

This recipe is very easy to make, serves 6 and only has 6 grams of fat. I found it in, you guessed it, another Weight Watchers cook book.

Ingredients:

2 tsp olive oil
1 LB skinless boneless chicken breast
1 onion, chopped
2 garlic cloves, chopped
1/2 LB eggplant, unpeeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 yellow squash, cut into 1-inch cubes
1 green pepper, seeded and cut into 1-inch cubes
1 (28-Ounce can) Italian peeled tomatoes, drained and chopped
1/2 cup dry white wine
2 tsp dried oregano
1 tsp sugar
1/4 tsp salt
4 cups hot cooked penne
1/2 cup chopped basil
1/4 cup grated Parmesan cheese

1. Heat 1 tsp of the oil in a nonstick Dutch oven (I used a large skillet) over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.
2. Add remaining 1 tsp oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar and salt; bring to a boil. Reduce heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.
3. Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked penne, basil and cheese.

Enjoy!