Thursday, April 3, 2008

CHICKEN RATATOURIE

This recipe comes from my good friend Kim. She and her family came to our house
for Christmas Eve and brought this dish with them. It has a delicious flavor from the
combination of green pepper, garlic and tomato sauce. I didn't have pasta so we ate
it over rice tonight.

This recipe is easy-peasy and makes a bunch, so why not double it and freeze some
for another dinner or share with a friend!



CHICKEN RATATOURIE

8 ounces skinless, boneless chicken breast,
cut into 2 inch pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped zucchini
1/2 cup sliced, fresh mushrooms
2 garlic cloves, minced
1/4 teaspoon black pepper
2 cups tomato sauce
3 cups hot cooked noodles
1/4 cup grated Romano cheese

Spray large skillet with non-stick cooking spray or oil well. Add chicken and cook,
stirring occasionally for approx. 2 minutes. Add onions and bell pepper; cook,
stirring frequently for approx 2 more minutes. Add zucchini, mushrooms, garlic
and pepper. Cook for 1 more minute.

Add remaining ingredients except noodles and cheese. Cook over medium heat,
stirring occasionally for 15 minutes.

To serve, place hot noodles on heated serving platter and pour chicken mixture
over noodles. Serve immediately with some cheese sprinkled on top and also in
a dish to pass around. This is excellent served with hot french bread to dip in the
tomato sauce.

Makes 4 servings.

1 comment:

theshepherdshouse said...

Sounds delicious, I will have to give it a try. And my family really liked the Cabbage Patch Soup!!

Have a wonderful weekend,

Sharon