Photo: Round 2 Recipe - Chicken and Ratatouille Pasta
Ingredients
- 8 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup reserved vegetables from Grilled Vegetable Panini, roughly chopped, recipe follows
- One 14.5-ounce can diced tomatoes
- 1 1/2 cups shredded rotisserie chicken
- Salt and freshly ground black pepper
- 2 tablespoons roughly chopped fresh basil
Directions
Cook the pasta according to package directions.
In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
Grilled Vegetable Panini:
- 1 medium eggplant, sliced on the bias into 1/4-inch strips
- 1 medium onion, peeled and sliced into 1/4-inch rounds
- 1 green bell pepper, stem and seeds removed, sliced in 8 pieces
- 1 medium yellow squash, sliced on the bias into 1/4-inch strips
- 1/2 cup canola oil
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup green olives, finely chopped
- 1/2 cup shredded mozzarella
- 1 French baguette
Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)
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By SugarlandSweetie
on September 21, 2011
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My mouth watered watching her make this, and it proved itself worthy!!! I used a zucchini squash because the husband won't eat the yellow and a baby eggplant because the skin is sweeter. It was a FANTASTIC recipe!!! Thank you Sandra!
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