PAM'S RATATOUILLE W/ TRI-COLOR FARFALLE

*ADJUST THE RECIPE IF THIS IS TOO MUCH FOR YOU.
Serving Size: 12

Ingredients:

1 piece chicken breast cubed (Pam's modification to the recipe)

2 tablespoons olive oil

1 medium onion – chopped

1 tablespoon garlic – chopped

1 medium sized green bell pepper – diced

1 medium sized red bell pepper – diced

1 medium eggplant – peeled and diced

1 medium sized zucchini – peeled and diced

1 28 oz can tomato crushed or diced

1 oz fresh basil – chiffonade

Salt and Pepper to taste

1. Cook chicken in a nonstick pan, add a little of olive oil if needed. Set aside.

2. Using the same pan, sauté the onion and garlic in the olive oil.

3. Add the peppers, eggplant and zucchini and sauté until tender, approximately 10 minutes

4. Add the cooked chicken, tomatoes, fresh basil and seasonings. Sauté for 5 minutes. Adjust the seasonings.

5. Serve with French baguette or in this case Pam mixed it with pasta.