Zucchini Chicken Ratatouille Pasta

Zucchini Chicken Ratatouille Pasta

2 tablespoons of olive oil or 2 tablespoons of vegetable oil
3/4 pound of boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup of green pepper strips
1 1/2 cups of diced eggplant
1 1/2 cups of thinly sliced zucchini
One 27 1/2 ounce jar of Ragú Light Pasta Sauce, Tomato and Herb
3 cups of penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)

In large saucepan over medium-high heat, heat oil; add chicken and green pepper.
Cook, stirring frequently, until chicken is no longer pink.
Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling.
Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.