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.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
8 small bone-in skinless chicken thigh s (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
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Let's 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.
Serve with hot cooked brown rice.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.