Artichoke Ratatouille Chicken Recipe

4.5 2 2
Artichoke Ratatouille Chicken Recipe
Artichoke Ratatouille Chicken Recipe photo by Taste of Home
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Artichoke Ratatouille Chicken Recipe

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4.5 2 2
Publisher Photo
I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 3 Japanese eggplants (about 1 pound)
  • 4 plum tomatoes
  • 1 medium sweet yellow pepper
  • 1 medium sweet red pepper
  • 1 medium onion
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon Creole seasoning, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 cup white wine or chicken broth
  • 1/4 cup grated Asiago cheese
  • Hot cooked pasta, optional

Directions

Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
Bake, covered, 30 minutes. Uncover; bake 30-45 minutes longer or until chicken is no longer pink and vegetables are tender. Sprinkle with cheese. If desired, serve with pasta. Yield: 6 servings.
Originally published as Artichoke Ratatouille Chicken in Simple & Delicious June/July 2015

Nutritional Facts

1-2/3 cups (calculated without pasta): 252 calories, 9g fat (2g saturated fat), 67mg cholesterol, 468mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 3 Japanese eggplants (about 1 pound)
  • 4 plum tomatoes
  • 1 medium sweet yellow pepper
  • 1 medium sweet red pepper
  • 1 medium onion
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon Creole seasoning, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 cup white wine or chicken broth
  • 1/4 cup grated Asiago cheese
  • Hot cooked pasta, optional
  1. Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
  2. Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
  3. Bake, covered, 30 minutes. Uncover; bake 30-45 minutes longer or until chicken is no longer pink and vegetables are tender. Sprinkle with cheese. If desired, serve with pasta. Yield: 6 servings.
Originally published as Artichoke Ratatouille Chicken in Simple & Delicious June/July 2015

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Reviews forArtichoke Ratatouille Chicken

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LynnRoseT User ID: 4148275 233994
Reviewed Oct. 4, 2015

"I have never had Ratatouille before, nor made it myself, but I love experimenting with different dishes.

This is a definite keeper and repeater in my books. It is so delish!"

MY REVIEW
browns19fan User ID: 919833 225705
Reviewed May. 1, 2015

"I disagree with the word "speedy" in the description; nothing that takes an hour-and-a-half is speedy. However, this was very good and fresh-tasting. I used half a box of frozen artichoke hearts and mozzarella cheese instead of the asiago. Since Japanese eggplant wasn't available at my local grocery store I substituted zucchini. Next time I may add quartered fresh mushrooms as well. I prepared a half-recipe for the two of us, which made four generous servings when served over pasta."

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