Ingredients
- 1/4 cup sun-dried tomato salad dressing (divided)
- 2 1/2 pounds skinless chicken thighs (8 small bone-in thighs)
- 4 garlic cloves, large (thinly sliced)
- 1 tablespoon granulated sugar (white, or splenda)
- 3/4 teaspoon crushed red pepper flakes
- 1/2 cup low-sodium chicken broth
- 1/2 pound snap peas (sugar snap, trimmed)
- 1 cup fresh basil (loosely packed, leaves torn)
How to Make
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Step 1: Heat 1 tablespoon dressing in a skillet over medium high heat, add chicken, cook 5 minutes each side or until golden on both sides
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Step 2: Add sugar, garlic and crush red pepper, stir fry 1 minute, add remaining dressing and broth, bring to a boil, simmer on medium heat for 5 minutes or until the chicken is done (170).
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Step 3: Stir in the peas, cook covered for about 4 minutes.
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Step 4: Remove from heat add basil and serve
We hope you enjoy this recipe!
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