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Main dishes

Chicken & Snap Pea Skillet

Chicken & Snap Pea Skillet recipe
photo by:kraft
Chicken thighs are skillet-cooked in sun-dried tomato vinaigrette until golden brown and juicy, then tossed with crisp-tender snap peas and fresh basil.
time
prep:
35 min
total:
35 min
servings
total:
4 servings
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What You Need

1/4
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
8
small  bone-in skinless chicken thighs (1-1/2 lb.)
3
cloves  garlic, thinly sliced
1
Tbsp.  sugar
1/2
tsp.  crushed red pepper
1/2
cup  fat-free reduced-sodium chicken broth
1/2
lb.  sugar snap peas, trimmed
1
cup  loosely packed fresh basil leaves, torn

Make It

HEAT 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until thighs are golden brown on both sides.

ADD garlic, sugar and crushed pepper; cook and stir 1 min. Add remaining dressing and broth; stir. Bring to boil; cover. Simmer on medium heat 5 min. or until chicken is done (165ºF), stirring occasionally. Stir in peas; cook, covered, 5 min., stirring occasionally.

REMOVE from heat. Stir in basil.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked brown rice.
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RecipeDetail
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