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Prep Time: 7 Minutes Cook Time: 9 Minutes |
Ready In: 16 Minutes Servings: 7 |
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Enjoy this chicken and vegetable medley as a one-dish skillet supper, or use it in a frittata or as the filling for burritos. Ingredients:
cooking spray |
1 onion, finely chopped |
1 large yellow bell pepper, finely chopped |
1 small eggplant, finely chopped |
3 garlic cloves, minced |
1/4 teaspoon freshly ground black pepper |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons dry white wine |
1 (4-ounce) jar diced pimiento, drained |
3 (6-ounce) packages italian-style chopped cooked chicken breast (about 4 cups) |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
2. Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.
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