Sunday Dinner Recipe: Chicken with Peas & Quinoa

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.

What You’ll Need
1 tablespoon olive oil
1 pound boneless, skinless chicken breast tenders
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 jar (24 ounces) Prego® Veggie Smart® Smooth & Simple Italian Sauce
10 ounces (1 package) frozen peas, thawed

How to Make It
1 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.

2 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.

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SOURCE: Campbell’s Kitchen