Rustic Ratatatouille with Chicken Strips
Prepare chicken strips according to package directions. Meanwhile, heat oil in large deep skillet or Dutch oven over medium heat. Add onion and cook, partially covered, stirring often, for 5 min. Add eggplant, Italian seasoning, salt and pepper. Cook, partially covered, until golden, stirring often, about 3 min. Add zucchini; cook uncovered 5 min. longer.
Stir in tomatoes and bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 min.
Stir in spinach and cook until wilted, about 3 min. Taste and adjust seasonings if necessary. Serve ratatouille over chicken strips. Sprinkle each portion with cheese.