CHICKEN & SNAP PEA SKILLET

Chicken & Snap Pea Skillet image

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.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g