3 lbs, skinless chicken breasts (6 small breasts); you can leave them whole or
cut them up into 1" cubes or strips
all-purpose flour
non-stick cooking spray
2 cups cubed peeled eggplant
2 cups sliced mushrooms
1 medium onion, coarsley chopped
2 cloves minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
2 cups fat-free chicken broth
1/4 cup dry sherry (or fat-free chicken broth)
1/2 tsp salt
1/4 tsp black pepper
1 can (14 oz.) artichoke hearts, drained
3 cups hot cooked wide egg noodles
Coat chicken very lightly with flour. Generously spray a large non-stick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned all over. Remove chicken and set aside.
Add eggplant, mushrooms, onion, garlic, oregano, basil and thyme to skillet; cook and stir over medium heat 5 minutes.
Return chicken to skillet. Stir in chicken broth, sherry, salt and pepper; heat to boiling. Reduce heat to low and simmer, covered, about 1 hour, or until chicken is no longer pink in center. Add the artichokes during the last 20 minutes of cooking.
Cook noodles according to package directions. Arrange on a large platter or individual plates and top with chicken and vegetable mixture. Makes 4 servings, 7points each.