1/4 cup olive oil
12 ounces chicken breasts (cut in 1 inch pieces)
1 cup zucchini (cut in 1 inch pieces)
1-1/2 cups tomatoes (cut in 2 inch pieces)
2 teaspoons basil leaves
1 cup diced eggplant
8 ounces tomato sauce
Salt and pepper, to taste
Grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside. Sauté chicken in olive oil 3 to 4 minutes. Add vegetables, basil, salt and pepper to the chicken and cook 5 minutes. Add tomato sauce and simmer 10 minutes.
Place warm pasta in serving bowl, top with sauce, and sprinkle with Parmesan.
Makes 6 servings.