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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 7 |
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from Ingredients:
1 onion, chopped |
1 large yellow bell pepper, finely chopped |
1 small eggplant, finely chopped |
3 garlic cloves, minced |
1/4 cup reduced-sodium fat-free chicken broth |
1/4 teaspoon black pepper |
2 tablespoons dry white wine |
1 (4 ounce) jar diced pimentos, drained |
3 (6 ounce) packages cooked italian chicken breasts (about four cups) |
Directions:
1. Coat a large skillet with non-stick cooking spray and heat over medium-high heat.
2. Add onion and next three ingredients; saute' eight minutes or until veggies are tender.
3. Add chicken broth, pepper and wine; cook one minute.
4. Remove from heat, stir in chicken and pimento.
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