Chicken-Vegetable Toss

Photo: Oxmoor House
Enjoy this chicken and vegetable medley as a one-dish skillet supper, or use it in a frittata or as the filling for burritos.

Yield:

7 cups (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 7 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 133
Caloriesfromfat 20 %
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 19.5 g
Carbohydrate 6.9 g
Fiber 1.4 g
Cholesterol 53 mg
Iron 1.1 mg
Sodium 796 mg
Calcium 14 mg

Ingredients

Cooking spray
1 onion, finely chopped
1 large yellow bell pepper, finely chopped
1 small eggplant, finely chopped
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 (4-ounce) jar diced pimiento, drained
3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.

Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.

Note:

Cooking Light Superfast Suppers

January 2003