Tuscan Garlic Chicken Skillet

Ingredients

• 1.3 cups chicken broth fat-free reduced-sodium
• 0.5 tsp rosemary fresh minced
• 4 cloves garlic minced
• 2 Tbsp olive oil divided
• 0.5 tsp oregano leaves dried
• 0.3 cup parmesan cheese grated kraft
• 1 cup peas frozen
• 1.5 lb potatoes red cut in half ( 9)
• 1.5 lb chicken thighs boneless skinless
• 0.3 cup tuscan house dressing italian kraft

Equipment

• frying pan
• slotted spoon

Directions

1. Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides.
3. Transfer to plate; cover to keep warm.
4. Add remaining oil and potatoes, cut sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute.
5. Add broth and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165F).
6. Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
7. Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.