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Round 2 Recipe - Chicken and Ratatouille Pasta (Sandra Lee)

Round 2 Recipe - Chicken and Ratatouille Pasta (Sandra Lee)

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Round 2 Recipe - Chicken and Ratatouille Pasta (Sandra Lee)

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Ingredients:

Serving

8 oz rigatoni pasta
1 tbsp olive oil
1 tbsp minced garlic
1 cup reserved vegetables from grilled vegetable panini, roughly chopped, recipe follows
1 14.5- oz can diced tomatoes
1 1/2 cups shredded rotisserie chicken
salt and freshly ground black pepper
2 tbsp roughly chopped fresh basil
1 medium eggplant , sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced into 1/4-inch rounds
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash , sliced on the bias into 1/4-inch strips
1/2 cup canola oil
1 tbsp minced garlic
1 tbsp italian seasoning
1/4 cup red wine vinegar
salt and freshly ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella
1 french baguette

Directions:

Cook the pasta according to package directions.
In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
Grilled Vegetable Panini:
Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	822.63 Kcal (3444 kJ)
Calories from fat	586.05 Kcal
		% Daily Value*
Total Fat	65.12g	100%
Cholesterol	109.01mg	36%
Sodium	870.31mg	36%
Potassium	899.45mg	19%
Total Carbs	46.94g	16%
Sugars	12.69g	51%
Dietary Fiber	8.85g	35%
Protein	26g	52%
Vitamin C	45.1mg	75%
Vitamin A	0.7mg	25%
Iron	28.8mg	160%
Calcium	237.5mg	24%

Amount Per 100 g
Calories	157.27 Kcal (658 kJ)
Calories from fat	112.04 Kcal
		% Daily Value*
Total Fat	12.45g	100%
Cholesterol	20.84mg	36%
Sodium	166.38mg	36%
Potassium	171.96mg	19%
Total Carbs	8.97g	16%
Sugars	2.43g	51%
Dietary Fiber	1.69g	35%
Protein	4.97g	52%
Vitamin C	8.6mg	75%
Vitamin A	0.1mg	25%
Iron	5.5mg	160%
Calcium	45.4mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

21.1

Points
24

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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