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
Artichoke Ratatouille Chicken
Artichoke Ratatouille Chicken
Prep Time
25 min
Cook Time
60 min
Yield
6 servings
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 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.
