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)
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.