Skillet Chicken, Peas and Greens

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 tbsp. olive oil
  • 1 lb. chicken breasts
  • 1 lb. fresh lady peas
  • 2 cups chicken broth
  • 5 oz. bag fresh arugula
  • 1 pint grape tomatoes, halved
  • 1/2 tsp. garlic salt

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until browned, 3-4 minutes per side. Remove chicken from skillet.

  2. Add peas and broth to skillet, and bring to a boil. Reduce heat, cover and simmer for 7 minutes. Uncover and return chicken to skillet. Cook until broth has evaporated and chicken is cooked through, 7-10 minutes.

  3. Add arugula to skillet in batches, stirring until wilted. Stir in tomatoes and garlic salt and cook until heated through. Serve immediately.

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