Ingredients
1
large onion, finely chopped
1
large yellow bell pepper, finely chopped
1
small eggplant (about 1 lb), finely chopped
3
cloves garlic, finely chopped
1/4
teaspoon freshly ground pepper
1/4
cup reduced-sodium fat-free chicken broth
2
tablespoons dry white wine
1
jar (4 oz) diced pimientos, drained
3
packages (6 oz each) refrigerated cooked Italian-style chicken breast strips, chopped (about 4 cups)
Preparation
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, bell pepper, eggplant, garlic and pepper. Cook 8 minutes, stirring frequently, until vegetables are tender.
Stir in broth and wine; cook 1 minute. Stir in pimientos and chicken; heat until hot.
