INGREDIENTS
1 lb
eggplants
4
plum tomatoes
1 medium
yellow bell pepper
1 medium
red bell pepper
1 medium
onion
14 oz
artichoke hearts
2 tbsp
fresh thyme
2 tbsp
capers
2 tbsp
olive oil
2
garlic cloves
1 tsp
creole seasoning
1 lb
skinless boneless chicken breasts
1 cup
chicken broth
1/4 cup
asiago cheese
1 serving
cooked pasta