INGREDIENTS

DIRECTIONS

  1. Step 1

    In large saucepan, heat 10 mL (2 tsp) of the oil over medium high heat and add eggplant, onion, garlic and 5 mL (1 tsp) of the herb de Provence. Cook, stirring for about 8 minutes or until starting to become golden. Add tomatoes and broth and bring to the boil. Reduce heat and simmer for about 10 minutes or until slightly thickened.
  2. Step 2

    Meanwhile, in pot of boiling water cook pasta for about 10 minutes or until tender but firm. Drain and set aside.
  3. Step 3

    In large nonstick skillet, heat remaining oil over medium high heat and cook, chicken, zucchini and pepper with remaining herb de Provence, stirring constantly for about 8 minutes or until chicken is no longer pink inside. Stir into tomato mixture and cook for 5 minutes. Serve over cooked pasta.

NUTRITIONAL INFO
Per serving (1 of 4)

Calories 336
Protein 23 g
Sodium 217 mg
Potassium 885 mg
Total fat 8 g
Saturated fat 1 g
Cholesterol 41 mg
Carbohydrates 48 g
Fibre 7 g
Sugars 10 g
Added sugars 0 g