Chicken-Vegetable Toss

Name: Chicken-Vegetable Toss
Prep time: 7 min
Yield: 7 cups (serving size: 1 cup)
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)

1 Review

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Photo: Oxmoor House

Prep Time

7 Mins

Cook Time

9 Mins

Yield

7 cups (serving size: 1 cup)

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

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)

How to Make It

Step 1

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.

Step 2

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

Cooking Light Superfast Suppers

Ratings & Reviews

mossie's Review

2011-12-08T09:43:41-05:00 mossie

Very nice combination of veggies but a little bland. I tried it again and added my own plain grilled chicken breast (same amount), 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried basil, 1/4 tsp crushed red pepper, roasted red pepper instead of pimento (same amount), and 1/2 cup crumbled fat-free feta cheese. It was very good over brown rice (1 and 3/4 cup uncooked rice for 7 servings). With rice and feta each of the 7 servings is 380 calories.

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