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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 4 boneless skinless chicken thighs ((about 12 oz.), cut into 3/4-inch chunks*)
- 8 oz. medium shrimp (uncooked, peeled and deveined)
- 1 clove garlic (finely chopped)
- 1/4 tsp. red bell pepper, sliced
- 1 onions (medium, chopped)
- 1 cup Bertolli Tomato & Basil Sauce
- 1 cup chicken broth
- 2 Tbsp. dry white wine (optional)
- 1/4 tsp. ground cumin (optional)
- 1/4 tsp. dried oregano (crushed)
- 1 cup green peas (frozen, partially thawed)
- 3 cups cooked rice
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Directions
- In 12-inch skillet, heat 1 tablespoon Olive Oil over medium-high heat and lightly brown chicken 3 minutes. Add shrimp, garlic and red pepper flakes and cook 2 minutes or until shrimp turn pink. Remove chicken mixture and set aside. In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook onion 3 minutes or until tender. Stir in Sauce, broth, wine, cumin and oregano. Reduce heat to low and simmer covered 8 minutes. Return chicken mixture to skillet and stir in peas. Bring to a boil over high heat. Reduce heat to medium and cook 1 minute or until peas are tender. Serve with hot rice. *SUBSTITUTION: Use 2 boneless, skinless chicken breast halves (about 12 oz.), cut into 3/4-inch chunks instead of chicken thighs.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol155mg52% |
Sodium230mg10% |
Potassium700mg20% |
Protein37g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A8% |
Vitamin C30% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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