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Chicken with Peas & Quinoa

At a glance

Prep

10 min.

Total

40 min.

Serves

4

: about 1 1/2 cups each

Cook: 30 min.

Cost per recipe: $9.90

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.

Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock

calories

511 476

totalfat

11.9g 11.2g

saturatedfat

1.4g 1.5g

cholesterol

82mg 82mg

sodium

1010mg 851mg

totalcarbohydrate

60.8g 60.8g

dietaryfiber

10.2g 10.2g

protein

38.2g 38.2g

vitamina

70%DV 70%DV

vitaminc

25%DV 25%DV

calcium

8%DV 8%DV

iron

30%DV 30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.