ARTICHOKE RATATOUILLE CHICKEN RECIPE

Artichoke Ratatouille Chicken Recipe image

Provided by @MakeItYours

Number Of Ingredients 15

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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

Steps:

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