DIRECTIONS:
1. Heat 1 tbsp of the salad dressing in a large nonstick skillet over medium-high heat. Add in chicken; cook 5 minutes on each side or until thighs are golden brown on both sides.
2. Add in garlic, sugar and crushed red pepper; cook and stir 1 minute. Add remaining dressing and broth; stir. Bring to a boil; cover. Simmer over medium heat 5 minutes or until chicken is done (165º F.), stirring occasionally. Stir in peas; cook covered 5 minutes, stirring occasionally.
3. Remove from heat. Stir in basil. Serve over hot cooked brown rice if desired.
Yield: 4 Servings.
Serving Size: 2 Chicken Thighs and 1/4 of pea mixture per serving.
Weight Watchers (6 SmartPoints), (6 PointsPlus)
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