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Chicken with Ratatouille-Orzo Ragout - meat

Posted by : Lita Lotzkar

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. 

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