Artichoke Ratatouille Chicken
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, Louisiana
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
