Best 5 Round 2 Recipe Chicken And Ratatouille Pasta Recipes

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Indulge in a culinary journey with our delightful Chicken and Ratatouille Pasta recipes. These tantalizing dishes combine the vibrant flavors of ratatouille, a classic French stewed vegetable dish, with the versatility of pasta and the savory goodness of chicken. From a quick and easy one-pot pasta to an impressive baked pasta casserole, our collection offers a range of options to suit your cooking preferences and time constraints. Dive into the vibrant flavors of ratatouille, featuring tender eggplant, zucchini, bell peppers, and tomatoes, simmered in a rich tomato sauce. Perfectly cooked chicken adds a succulent protein element, while the pasta provides a satisfying base for the entire dish. Explore our curated selection of recipes, each offering a unique twist on this classic combination, and prepare to tantalize your taste buds with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN RATATOUILLE



Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil, or as needed
3 (10 ounce) chicken breasts, cubed, or more to taste
¼ cup thinly sliced red onion
1 yellow squash, cut in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 red bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to taste
3 cloves garlic, or more to taste, minced
1 cup chicken stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
  • Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

ROUND 2 RECIPE: CHICKEN CACCIATORE



Round 2 Recipe: Chicken Cacciatore image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 3 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons Italian seasoning, divided
Salt and freshly ground black pepper
Chicken legs and thighs reserved from Chicken Pot Pies recipe
1/4 cup canola oil
1 cup sliced mushrooms
1 green bell pepper, large dice
2 cups soup reserved from Tomato Soup recipe
1/2 cup chicken broth, reserved from Chicken Pot Pies recipe
1 tablespoon freshly chopped parsley leaves

Steps:

  • In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
  • In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
  • To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

CHICKEN WITH RATATOUILLE



Chicken With Ratatouille image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 or 4 servings

Number Of Ingredients 6

4 large chicken breast halves, skinned and boned
Freshly ground black pepper
2 tablespoons corn, safflower or canola oil
4 cups ratatouille (see recipe)
4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
12 ounces macaroni

Steps:

  • Wash and dry chicken breasts. Sprinkle with pepper.
  • Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
  • Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
  • Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
  • To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
  • While chicken is cooking, cook macaroni according to package directions.

ROASTED RATATOUILLE CHICKEN



Roasted ratatouille chicken image

A classic chicken recipe that will keep the crowds coming back for more

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 8

1 onion , cut into wedges
2 red pepper , seeded and cut into chunks
1 courgette , cut into chunks
1 small aubergine , cut into chunks
4 tomatoes , halved
4 tbsp olive oil , plus extra for drizzling
4 chicken breasts , skin on
few rosemary sprigs (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
  • Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

RATATOUILLE PASTA



Ratatouille Pasta image

"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1-1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling later on.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your dish will taste. Look for fresh, seasonal produce and high-quality proteins.
  • Don't be afraid to experiment: Don't be afraid to try new ingredients or techniques. Cooking is all about experimentation, so have fun and see what you can create!
  • Season your food well: Salt and pepper are essential for bringing out the flavor of your food. Be generous with your seasoning, but taste your food as you go to make sure you don't over-season it.
  • Cook your food to the proper temperature: This is especially important for meat and poultry. Use a meat thermometer to make sure your food is cooked to the proper internal temperature to ensure safety and quality.

Conclusion:

Cooking is a skill that takes time and practice to master. But with a little effort, you can learn to create delicious, healthy meals that your family and friends will love. So don't be afraid to experiment and have fun in the kitchen!

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