Chicken-Vegetable Toss

Chicken-Vegetable Toss
Photo by Oxmoor House

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 small eggplant, finely chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 onion, finely chopped
  • Cooking spray
  • 3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)
  • + 13 more ingredients
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 (4-ounce) jar diced pimiento, drained
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 small eggplant, finely chopped
    • 1 large yellow bell pepper, finely chopped
    • 1 onion, finely chopped
    • 3 garlic cloves, minced
    • 2 tablespoons dry white wine
    • 3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)
    • 2 tablespoons dry white wine
    • Cooking spray
    • 1 (4-ounce) jar diced pimiento, drained
    • ¼ teaspoon freshly ground black pepper

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. Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.

View full recipe at My Recipes

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