Chicken Veggie Toss

9 ingredients
4 steps

Ingredients

  • 1 onion, chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 small eggplant, finely chopped
  • 3 garlic cloves, minced
  • 14 cup reduced-sodium fat-free chicken broth
  • 14 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. 1
    Coat a large skillet with non-stick cooking spray and heat over medium-high heat.
  2. 2
    Add onion and next three ingredients; saute' eight minutes or until veggies are tender.
  3. 3
    Add chicken broth, pepper and wine; cook one minute.
  4. 4
    Remove from heat, stir in chicken and pimento.

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