Blend all ingredients except oil| chicken and couscous in blender until well blended.,Heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides.,Pour pasta sauce mixture over chicken; bring to boil. Cover; simmer on medium-low heat 20 min. or until chicken is done (165ºF).,Serve over couscous.
What You Need
Original recipe yields 6 servings
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 cup LEA & PERRINS Worcestershire Sauce
2 Tbsp. fresh cilantro
1 clove garlic
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. olive oil
1 broiler-fryer chicken (3-1/2 lb.), cut up
3 cups hot cooked couscous
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Let's Make It
Blend all ingredients except oil, chicken and couscous in blender until well blended.
Heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides.
Pour pasta sauce mixture over chicken; bring to boil. Cover; simmer on medium-low heat 20 min. or until chicken is done (165ºF).
Serve over couscous.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
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.