Chicken with Peas and Quinoa

Ingredients

• 1.5 cups chicken stock see swanson®
• 1 pound chicken tenderloins boneless skinless
• 24 ounce sauce italian prego®
• 1 tablespoon olive oil 
• 10 ounce peas frozen thawed
• 1 cup quinoa uncooked
• 1 teaspoon paprika smoked

Equipment

• frying pan

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat.
2. Add the chicken and cook until well browned on both sides.
3. Remove the chicken from the skillet and keep warm.
4. Add the paprika and quinoa to the skillet and stir to coat. Stir in the stock and sauce and heat over medium-high 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.