Chicken with Rice and Peas

Description
Makes 6 servings

Ingredients

 * 1 tablespoon olive oil
 * 1½ pounds chicken tenders
 * 2 cups sliced fresh mushrooms
 * 2 cloves garlic, minced
 * ½ teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ cup drained and chopped sun-dried tomatoes in oil
 * 1 x 10-ounce package frozen green peas or one 16-ounce can green peas, drained
 * 1 teaspoon dried oregano
 * 2 tablespoons cornstarch
 * 1½ cups chicken broth
 * 3 cups hot cooked rice

Directions

 * 1) 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.
 * 2) Reduce heat to medium; add tomatoes, peas and oregano. Simmer 1 to 2 minutes.
 * 3) Combine cornstarch and broth in small bowl.
 * 4) Add cornstarch mixture to skillet; stir until liquid comes to a boil. Cook 2 to 3 minutes more or until sauce thickens.
 * 5) Serve over hot rice.