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One-Pot Ratatouille Chicken Pasta

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Ratatouille is a traditional French Provençal stew that includes garden veggies, like tomatoes, eggplant, zucchini, bell peppers and garlic. Here, we combine this comforting dish with pasta and Bell & Evans Boneless, Skinless Chicken Tenders in an easy one-pot recipe, ideal for a satisfying weeknight dinner. Simmering the pasta in the brothy tomato sauce (instead of water) is a kitchen hack that infuses the noodles with delicious flavor and enriches the stew with extra starchiness.


  • 4 1/2 cups Bell & Evans Organic Chicken Broth
  • 1 pkg Bell & Evans Boneless, Skinless Chicken Tenders, cut into 1-inch pieces
  • 1 TB Olive oil
  • 1 tsp Salt, plus more to taste
  • 1/2 tsp Black pepper, plus more to taste
  • 1/2 small Eggplant cut into 3/4-inch pieces
  • 1 medium Red bell pepper, seeded and cut into 3/4-inch pieces
  • 1 small Yellow squash, cut into 3/4-inch pieces
  • 1 small Zucchini, cut into 3/4-inch pieces
  • 3 cloves Garlic, thinly sliced
  • 1/4 tsp Crushed red pepper flakes
  • 1 lb Cherry tomatoes, halved
  • 12 oz Rigatoni pasta
  • 1/4 cup Grated Parmesan cheese
  • 2 TB Chopped fresh basil


  1. Heat oil in a large, wide Dutch-oven over medium heat. Pat the chicken tenders dry with paper towels. Season with salt and pepper.
  2. Place chicken in Dutch-oven and cook until golden-brown, about 4-5 minutes. Transfer to plate.
  3. Stir in eggplant, bell pepper, squash, zucchini, garlic and crushed red pepper flakes, and cook, stirring occasionally, until crisp-tender, about 3-4 minutes.
  4. Add tomatoes, pasta and broth, and bring to a boil over high heat. Cook, stirring often, until pasta is fully cooked and liquid has nearly evaporated, about 10-12 minutes.
  5. Stir in browned chicken tenders 4-5 minutes before pasta is finished cooking.
  6. Top pasta with Parmesan and basil. Serve and enjoy.

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