CHICKEN WITH MUSHROOMS & SWEET BABY PEAS
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 cups sliced mushrooms
1 cup frozen green peas, partially thawed
1 bay leaf
1 jar Bertolli® Tomato & Basil Sauce
1/2 tsp. grated orange peel (optional)
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Directions:
- Season chicken, if desired, with salt and ground black pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
- Stir in mushrooms, peas and bay leaf in same skillet and cook, stirring occasionally, 3 minutes. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in orange peel. Serve, if desired, over hot cooked pasta.
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