CHICKEN WITH PEAS & QUINOA

Chicken with Peas & Quinoa image

Ever tried quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 4

Number Of Ingredients 7

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Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breast tenders
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
1 ½ cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 (24 ounce) jar Prego® Veggie Smart® Smooth & Simple Italian Sauce
1 (10 ounce) package frozen peas, thawed

Steps:

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 63.2 g, Cholesterol 66.5 mg, Fat 11.3 g, Fiber 10.3 g, Protein 36.6 g, SaturatedFat 1.6 g, Sodium 1079.3 mg, Sugar 4.2 g