I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta.
—JUDY ARMSTRONG PRAIRIEVILLE, LA
PREP: 25 MIN. • BAKE: 1 HOUR • MAKES: 6 SERVINGS
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
1. 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. 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. 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.
PER SERVING 1 2 /3 cups ( calculated without pasta ) : 252 cal., 9g fat ( 2g sat. fat ) , 67mg chol., 468mg sod., 15g carb. ( 4g sugars, 4g fiber ) , 28g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.