1 lb. Boneless, skinless chicken breasts (cut into strips)
Salt and freshly ground pepper
1/2 cup All-purpose flour, for breading chicken
1/4 cup Olive oil
1 cup Onion, chopped
2 cloves Garlic, chopped
1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
2 tbsp Fresh oregano, chopped
3 cups Eggplant, cubed
2 Yellow squash medium size, halved and sliced
2 Zucchini medium-size, halved and sliced
1 Green pepper medium-size, cut into strips
1 package (16 oz.) Fusilli pasta, prepared according to package directions
Season chicken with salt and pepper; coat lightly with flour. Heat oil in a skillet set over medium heat. Brown chicken all over; transfer to a paper towel-lined plate. Add onion and garlic to the pan. Cook, stirring occasionally until tender.
Add chicken, pasta sauce and oregano. Simmer, covered, for 20 minutes. Add eggplant, squash, zucchini and bell pepper. Simmer, covered, for 15 minutes. Spoon the chicken and sauce over the hot, cooked pasta. Sprinkle with Parmesan cheese.
Use 2 tsp dried oregano leaves instead of fresh oregano, if desired.