Chicken with Rice and Peas

Description
Makes 6 servings

Ingredients

 * 1 tablespoon olive oil
 * 1 1/2 pounds chicken tenders
 * 2 cups sliced fresh mushrooms
 * 2 cloves garlic, minced
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1/2 cup drained and chopped sun-dried tomatoes in oil
 * 10-ounce package frozen green peas, or one 16-ounce can green peas, drained
 * 1 teaspoon dried oregano
 * 2 tablespoons cornstarch
 * 1 1/2 cups chicken broth
 * 3 cups hot cooked rice

Directions
Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, garlic, salt and pepper; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Reduce heat to medium; add tomatoes, peas and oregano. Simmer 1 to 2 minutes.

Combine cornstarch and broth in small bowl. Add cornstarch mixture to skillet; stir until liquid comes to a boil. Cook 2 to 3 minutes more or until sauce thickens. Serve over hot rice.