Chicken & Snap Pea Skillet

Ingredients

• 0.5 tsp pepper red crushed
• 0.5 cup chicken broth fat-free reduced-sodium
• 1 cup basil leaves fresh loosely packed
• 3 cloves garlic thinly sliced
• 1.5 lb chicken thighs bone-in skinless
• 1 Tbsp sugar 
• 0.5 lb sugar snap peas trimmed
• 0.3 cup sun tomato vinaigrette dressing made dried with extra virgin olive oil, divided kraft

Equipment

• frying pan

Directions

1. Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat.
2. Add chicken; cook 5 min. on each side or until thighs are golden brown on both sides.
3. Add garlic, sugar and crushed pepper; cook and stir 1 min.
4. Add remaining dressing and broth; stir. Bring to boil; cover. Simmer on medium heat 5 min. or until chicken is done (165F), stirring occasionally. Stir in peas; cook, covered, 5 min., stirring occasionally.
5. Remove from heat. Stir in basil.