Name: Artichoke Ratatouille Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke Ratatouille Chicken

1. 3 Japanese eggplants (about 1 pound) -

2. 4 plum tomatoes -

3. 1 medium sweet yellow pepper -

4. 1 medium sweet red pepper -

5. 1 medium onion -

6. 1 can (14 ounces) water-packed artichoke hearts, drained and quartered -

7. 2 tablespoons minced fresh thyme -

8. 2 tablespoons capers, drained -

9. 2 tablespoons olive oil -

10. 2 garlic cloves, minced -

11. 1 teaspoon Creole seasoning, divided -

12. 1-1/2 pounds boneless skinless chicken breasts, cubed -

13. 1 cup white wine or chicken broth -

14. 1/4 cup grated Asiago cheese -

15. Hot cooked pasta, optional -

How to cook deliciously - Artichoke Ratatouille Chicken

1. Stage

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. Stage

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. Stage

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.