Chicken and Sugar Snap Peas is an easy and quick recipe for a delicious meal that takes only 35 minutes from start to finish. Chicken, garlic, chicken broth, a bit of crushed red pepper and sugar snap peas with a sun-dried tomato vinaigrette makes up this simple and delicious casserole. It is also a healthy low sodium, low sugars, low carbohydrates WeightWatchers (6) PointsPlus recipe. Chicken and Sugar Snap Peas will be loved by everyone in your family and all your guests.
INGREDIENTS:
8 small bone-in skinless chicken thighs (1-1/2 lbs total)
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
Hot cooked brown rice (optional)
DIRECTIONS:
1. Heat 1 tbsp of the salad dressing in a large nonstick skillet over medium-high heat. Add in chicken; cook 5 minutes on each side or until thighs are golden brown on both sides.
2. Add in garlic, sugar and crushed red pepper; cook and stir 1 minute. Add remaining dressing and broth; stir. Bring to a boil; cover. Simmer over medium heat 5 minutes or until chicken is done (165º F.), stirring occasionally. Stir in peas; cook covered 5 minutes, stirring occasionally.
3. Remove from heat. Stir in basil. Serve over hot cooked brown rice if desired.
Yield: 4 Servings.
Serving Size: 2 Chicken Thighs and 1/4 of mixture per serving.
Diet Exchange:
Calories: 250, Total Fat 11g, Saturated Fat 2.5g, Cholesterol 140mg, Sodium 320mg, Sugars 6g, Carbohydrates 10g, Fiber 2g, Protein 27g
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