Roasted Ratatouille With Chicken and Rice
1 ratings
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Time to Table: 50 Minutes
Recipe Yield: 6 Servings
Ingredients
4
Roma tomatoes, coarsely chopped
1
small unpeeled eggplant, cubed
1
medium red bell pepper, seeded, cut in 1-inch pieces
1
large unpeeled zucchini, cut in 1/4 -inch slices
4
garlic cloves, minced
3
tablespoons olive oil
1
teaspoon salt
1/2
teaspoon coarsely cracked black pepper
2
tablespoons margarine, butter or spread with no trans fat
1
(6.9-oz.) package RICE-A-RONI® Chicken
2
cups chicken broth
1-1/2
pounds skinned, boned chicken breast, cut into thin strips
3
tablespoons crumbled Feta cheese
Preparation Steps
1. Preheat oven to 425 degrees. In a large bowl, toss vegetables, garlic, oil, salt and pepper. Place in single layer on large roasting pan; bake 30-35 minutes, until vegetables are tender and golden.
2. Meanwhile, in a large frying pan on medium heat, melt margarine; saute rice-vermicelli mixture until vermicelli is golden. Stir in broth, chicken and Special Seasonings packet and bring to a boil.
3. Reduce heat to low, cover and simmer until rice is tender and chicken is cooked through, 15-20 minutes.
4. Spoon roasted vegetables into center of serving platter; spoon rice-chicken mixture around edges. Drizzle any juices from pan over top and sprinkle with cheese.
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