Ever tried quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture.
cost per recipe: $12.75
The price is determined by the national average.
tablespoon olive oil
pound boneless, skinless chicken breast tenders
teaspoon smoked paprika
cup uncooked quinoa, rinsed
cups Swanson® Chicken Broth or Swanson® Chicken Stock
jar (24 ounces) Prego® Veggie Smart® Smooth & Simple Italian Sauce
ounces (1 package) frozen peas, thawed
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and 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.