Roasted Chicken Breast with Ratatouille Sauce and Spaghetti

This is a great wintertime chicken breast recipe because it feels hearty and warming on a cold day, but is also good for you and low in fat.

By Brandon Foster, executive chef
Serves 6

Roasted Chicken Breast:

  • 6 chicken breasts, 6 oz, boneless and skinless
  • 3 Tbsp canola oil
  • 2 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1 Tbsp fresh parsley, chopped

Ratatouille Sauce:

  • 2 Tbsp canola oil
  • 1 Cup yellow onions, diced
  • 1 carrot, diced
  • 2 ribs celery, diced
  • 2 Tbsp garlic, minced
  • 1 Cup red bell peppers, diced
  • 1 Cup eggplant, peeled and diced
  • 1 Cup zucchini, diced
  • 1 15 oz can tomato sauce (no salt added)
  • 1/2 Cup red wine
  • 16 oz chicken broth
  • 2 Tbsp oregano, dry
  • 2 Tbsp basil, dry
  • Kosher salt, black pepper, and lemon juice, to taste
  • 1 Lb spaghetti
  • Fresh herbs and/or parmesan cheese, for garnish

Preheat the oven to 400 degrees. Place a large pot of salted water on the stove over low heat for pasta, and a medium sized saucepot over medium-high heat for the ratatouille sauce.

Add the canola oil to your ratatouille pot, then add the onions, carrots, celery, and red pepper. Saute these vegetables for two to three minutes, then add the garlic, eggplant, and zucchini. Let them cook for about two more minutes, then add the tomato sauce, red wine, and chicken broth. Bring to a boil, then reduce the heat to a simmer and add the oregano and basil. Let the sauce simmer for about 45 minutes, stirring often so that it doesn’t stick. (If the sauce starts getting too thick, add a little more chicken broth while it simmers.)

While the sauce is simmering, prepare the chicken breasts to roast. Spray a baking sheet with non-stick spray or cover it with parchment paper, whichever you have on hand. Arrange the chicken breasts evenly on the tray, then combine the salt, pepper, onion, and garlic. Coat the top of each chicken breast with a little canola oil, then sprinkle evenly with the spice mix, being sure to use all of it. Sprinkle the fresh parsley on as well.

Once the sauce is about 20 minutes from being done, put the chicken breast in the oven, and roast for 15-20 minutes, or until the chicken has reached an internal temperature of 165 degrees.

When the sauce is 10 minutes from being done, drop your pasta into the salted water to cook.

When the sauce is ready, season it to taste with kosher salt, black pepper, and lemon juice, then strain the pasta and pull the chicken out of the oven. To serve, place some spaghetti in a bowl, slice the chicken breast and lay it out on top of the spaghetti, and top with a few ladles of sauce. Garnish with parmesan or fresh herbs, whichever you prefer….or use both if that’s what sounds good to you!

Chef Brandon FosterBrandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside of the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.