Ingredients
Boneless, skinless chicken breasts, cut into ½ inch pieces (3/4 pound), vegetable oil or olive oil (2tbsp), uncooked penne rigate or mostaccioli (3c about 8 oz), Ragu Light pasta sauce- tomato and herb (1jar), thinly sliced zucchini (1 1/2c), diced eggplant (1 1/2c), green pepper strips (1c) and grated parmesan cheese (optional).

Method of preparation:-
Take a large saucepan; place it over medium high heat. Heat oil in it and then add chicken and green peppers in it. Cook it by stirring regularly and then add zucchini and eggplant in it and cook it for about 3 minutes by stirring regularly until the vegetables get soft. Mix pasta sauce in it and keep it to boil. Now turn down the heat to low and keep it to simmer uncovered for about 10 minutes until the chicken gets cooked properly. Meanwhile cook pasta in a pot according to instructions of package and then drain it. Now spread the chicken sauce with spoon over hot pasta, dust parmesan cheese over it and then serve it.