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.