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CHICKEN RATATOUILLE
Nutrition Facts
Serving Size
SERVING (1.5 CUPS)
Amount Per Serving
Calories 282
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 1.7g
9%
Cholesterol 54mg
18%
Sodium 354mg
15%
Total Carbohydrate 23.5g
8%
Dietary Fiber 3.5g
14%
Protein 22.9g
46%
Vitamin A 10%
Vitamin C 55%
Calcium 3%
Iron 9%

chicken ratatouille

Enjoy the flavors of the Mediterranean with this roasted chicken ratatouille. Juicy chicken, fresh vegetables, and our Campbell’s® Condensed Healthy Request® Tomato Soup come together perfectly in this tasty dish. 

  • Total time: 30 minutes
  • Servings: 15
Ingredient Weight Measure
olive oil , divided 0.5 cup
boneless, skinless chicken breast , yield from 1 ounce raw, sliced into 1-inch strips 45
onion , diced 11.0 oz. 2 cup
garlic , chopped 1.0 oz. 2 tbsp.
eggplant , peeled, diced 19.0 oz. 7 cup
zucchini , diced 23.0 oz. 6 cup
green and red bell pepper , diced 17.0 oz. 5 cup
black pepper , ground 2 tsp.
fresh basil leaves , chopped 0.25 cup
fresh thyme leaves , chopped 1 tbsp.
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea 1 can
balsamic vinegar 0.5 cup
1. Heat ¼ cup of oil in a large wide sauce pot. Add sliced chicken, cook for 7-10 minutes, or until fully cooked.  Remove from pot. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

2. Add onions. Cook for 3 minutes.

3. Add garlic, eggplant, zucchini, green and red peppers. Cook for 6-7 minutes on high heat.

4. Add black pepper, and herbs. Cook for 2-3 minutes.

5. Add Campbell’s® Healthy Request® Condensed Tomato Soup. Simmer on low heat for 10 minutes.

6. Add the balsamic vinegar, remaining olive oil and cooked chicken, stir to mix.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve:  Using a 12 fl. oz. ladle, portion 1-1/2 cups vegetable mixture onto a serving plate. Serve immediately.

Enjoy the flavors of the Mediterranean with this roasted chicken ratatouille. Juicy chicken, fresh vegetables, and our Campbell’s® Condensed Healthy Request® Tomato Soup come together perfectly in this tasty dish. 

  • Total time: 30 minutes
  • Servings: 15
280000004145
Ingredient Weight Measure
olive oil , divided 0.5 cup
boneless, skinless chicken breast , yield from 1 ounce raw, sliced into 1-inch strips 45
onion , diced 11.0 oz. 2 cup
garlic , chopped 1.0 oz. 2 tbsp.
eggplant , peeled, diced 19.0 oz. 7 cup
zucchini , diced 23.0 oz. 6 cup
green and red bell pepper , diced 17.0 oz. 5 cup
black pepper , ground 2 tsp.
fresh basil leaves , chopped 0.25 cup
fresh thyme leaves , chopped 1 tbsp.
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea 1 can
balsamic vinegar 0.5 cup
1. Heat ¼ cup of oil in a large wide sauce pot. Add sliced chicken, cook for 7-10 minutes, or until fully cooked.  Remove from pot. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

2. Add onions. Cook for 3 minutes.

3. Add garlic, eggplant, zucchini, green and red peppers. Cook for 6-7 minutes on high heat.

4. Add black pepper, and herbs. Cook for 2-3 minutes.

5. Add Campbell’s® Healthy Request® Condensed Tomato Soup. Simmer on low heat for 10 minutes.

6. Add the balsamic vinegar, remaining olive oil and cooked chicken, stir to mix.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve:  Using a 12 fl. oz. ladle, portion 1-1/2 cups vegetable mixture onto a serving plate. Serve immediately.

Made with:

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