Chicken with Peas and Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken tenders
• 1 teaspoon smoked paprika
• 1 cup uncooked quinoa
• 1 1/2 cups Swanson® Chicken Stock
• 1 (24 ounce) jar Prego® Veggie Smart Smooth & Simple Italian Sauce
• 1 (10 ounce) package frozen peas, thawed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine strainer under cold running water and drain well.

2. Heat the olive oil in a large deep skillet over medium-high heat. Pat the chicken tenders dry and season them all over with the smoked paprika.

3. Cook the chicken in the hot oil for 3 to 4 minutes per side, until golden. Transfer to a plate. The chicken is cooked through when it reaches 165°F (74°C) in the thickest part.

4. Add the drained quinoa and the chicken stock to the same skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

5. Stir the Prego Italian sauce into the quinoa and bring back to a gentle simmer. Stir in the thawed peas.

6. Nestle the chicken and any juices back into the sauce. Cover and simmer over low heat for 8 to 10 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the peas are hot.

7. Let the dish rest for 3 minutes off the heat, then serve.