Source: Jewish Bulletin of Southern California
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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