4 tbsp extra virgin olive oil sun-dried tomato dressing
2 cloves garlic, thinly sliced
1/2 tsp Italian seasoning
4 tbsp chicken broth
170g sugar snap peas, trimmed
1/2 cup loosely packed fresh basil leaves, torn
Instructions
Heat 1 tbsp dressing in large nonstick skillet on medium heat. Add
chicken; cook 5 min. on each side or until golden brown on both
sides.
Add garlic and seasoning; cook and stir 1 min. Add remaining
dressing and broth; stir. Bring to a boil; cover. Simmer on medium
heat 5 min. or until chicken is done, stirring occasionally. Stir in
peas; cook covered, 5 min., stirring occasionally.
Remove from heat. Stir in basil.
Originally Submitted
5/30/2013
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