RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chicken with Ratatouille-Orzo Ragout - meat
Source: Jewish Bulletin of Southern California Betty Newman 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 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. Archivist's note: Variations of ratatouille are found in every Jewish community around the Mediterranean Sea.
