Best 4 Round 2 Recipe Chicken And Ratatouille Pasta Recipes
In the realm of culinary delights, few dishes can rival the tantalizing combination of flavors and textures found in a well-prepared "round 2 recipe chicken and ratatouille pasta". This delectable dish is symphony of culinary artistry, where tender chicken, flavorful ratatouille, and perfectly al dente pasta come together to create a meal that is both satisfying and memorable. Whether you're looking for a comforting weeknight dinner or a showstopping dish for a special occasion, this "round 2 recipe chicken and ratatouille pasta" is sure to impress. Join us on a delectable journey as we explore the secrets behind crafting this culinary masterpiece, promising to elevate your home cooking to remarkable heights.
Here are our top 4 tried and tested recipes!
CHICKEN WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 or 4 servings
Number Of Ingredients 6
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.
CHICKEN RATATOUILLE
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
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
RATATOUILLE PASTA
"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
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
ROASTED RATATOUILLE CHICKEN
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
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
Tips:
- Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Choose Ripe Vegetables: For the ratatouille, select ripe and flavorful vegetables to ensure the best taste. Look for brightly colored and firm veggies.
- Sauteing Vegetables: When sauteing the vegetables for the ratatouille, use a large skillet or pan to prevent overcrowding. This will allow the vegetables to cook evenly and develop a nice caramelization.
- Seasoning: Don't be shy with the seasoning! Use a generous amount of herbs and spices to enhance the flavors of the ratatouille and chicken. Experiment with different combinations to find your favorite blend.
- Cook the Chicken Properly: To ensure the chicken is cooked through and juicy, use a meat thermometer to check the internal temperature. It should reach an internal temperature of 165°F (74°C) before removing it from the heat.
- Use Fresh Pasta: If possible, use fresh pasta for the best texture and flavor. Fresh pasta cooks quickly, so be careful not to overcook it.
- Combine at the End: Add the cooked chicken and ratatouille to the cooked pasta towards the end of the cooking process. This will help prevent the pasta from overcooking and becoming mushy.
Conclusion:
This chicken and ratatouille pasta recipe is a delightful combination of flavors and textures. The tender chicken, flavorful ratatouille, and al dente pasta come together to create a satisfying and colorful dish. Whether you're looking for a weeknight meal or a special occasion dish, this recipe is sure to impress. So gather your ingredients, put on your apron, and let's get cooking!
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