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Chicken Ratatouille Stew

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Ingredients

1 (1 1/2-pound) deli-roasted chicken

6 cups peeled, cubed eggplant (about 1 medium)

1 1/4 cups sliced zucchini (about 1 small)

1 cup frozen chopped green pepper

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained

1 (14 1/4-ounce) can no-salt-added chicken broth

1 teaspoon minced garlic (about 2 cloves)

2 tablespoons chopped fresh basil or 2 teaspoons dried basil

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