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Artichoke Ratatouille Chicken

TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD: 6 servings.
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

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

  • 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 until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.

Nutrition Facts

1-2/3 cups: 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.

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