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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

chicken & *snap pen skillet Recipe

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This recipe for chicken & *snap pen skillet, by , is from Mike's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike Port


1/4 cup Kraft Extra Virgin Olive
Oil Sun-Dried Tomato
Dressing, divided
8 small bone-in skinless
chicken thighs (1 t/lb./675 g)
1 Tbsp. sugar
3 cloves garlic, thinly sliced
1/2 tsp. crushed red pepper
1/2 cup 25%-less-sodium
chicken broth
1/2 lb. (225 g) sugar snap
peas, trimmed
1 cup loosely Packed fresh
basil leaves, torn

Heat 1 Tbsp. dressing in large
nonstick skillet on medium-high heat'
Add chicken; cook 5 min. on each
side or until each thigh is golden
brown on both sides.
ADD sugar, garlic and crushed pepper;
cook and stir 1 min. Add remaining
dressing and broth; stir. Bring to boil;
cover. Simmer on medium heat
5 min. or until chicken is done (170'F)
stirring occasionally. Stir in peas; cook
covered, 5 min., stining occasionally
REMovE from heat. Stir in basil
Nutrition BONuS: The sugar snap
peas provide an excellent source of
vitamin C.
calories 250, fat 10 g (sat 2 5 g), chol 100 m9' sodium




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