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Chicken Breasts with Ratatouille & Orzo - meat

Posted by : Lita Lotzkar

From Northern California Jewish Bulletin, Betty Newman

CHICKEN BREASTS WITH RATATOUILLE-ORZO RAGOUT

Serves 4

1-1/2 cups chicken stock or canned chicken broth 
1 cup tomato sauce
4 boneless, skinless chicken breasts, about 6 ozs. each 
  (half or whole breast)
kosher salt and freshly ground pepper to taste
1 red bell pepper, steamed, seeded and diced
1 zucchini, diced
1 yellow pepper, steamed,seeded and diced
1 yellow squash, diced
1 small eggplant, outer 1-1/2 inches only, diced
1/2 small onion, diced
3 cloves garlic, minced
1 cup chopped fresh basil
2 cups cooked orzo pasta
4 whole basil leaves

Combine chicken stock and tomato sauce in soup pot. Bring to simmer. Season
chicken with salt and pepper and add to pot. Cover and simmer 5 to 10
minutes, until chicken is cooked. Add all remaining ingredients, except
whole basil leaves, stir and simmer for an additional 2 minutes. Remove
chicken breast and keep warm.

Cook vegetable-pasta mixture until vegetables are tender and orzo is hot,
about 2 to 3 minutes. Season with salt and pepper. To serve, spoon
ratatouille-orzo ragout into 4 large bowls. Cut each chicken breast
horizontally into 2 pieces and place over ragout. Garnish with a basil leaf.

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