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Artichoke Ratatouille Chicken
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
  • 1-½ pounds boneless skinless chicken breasts, cubed
  • 1 cup white wine or chicken broth
  • ¼ cup grated Asiago cheese
  • Hot cooked pasta, optional
Steps
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