Chicken & Broccoli Rabe Saute

• 8 ounces boneless, skinless chicken breasts, thinly sliced
• 1 Tbsp. Bertolli(R) Extra Virgin Olive Oil
• 1 small orange or red bell pepper, thinly sliced
• 1 bunch broccoli rabe (about 8 oz.) , trimmed, coarsely chopped, blanched and drained*
• 1 pouch Bertolli(R) Premium Summer Crushed Tomato and Basil Pasta Sauce
• 2 Tbsp. toasted pine nuts

1. Season chicken, if desired, with salt and black pepper. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes. Add orange pepper and cook 2 minutes. Add broccoli rabe and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 1 minute or until chicken is thoroughly cooked. Sprinkle with pine nuts. Serve, if desired, with crusty Italian bread.
2. *SUBSTITUTION: Use 8 ounces trimmed, blanched asparagus instead of broccoli rabe.

chicken breasts, olive oil, orange, broccoli rabe, tomato, nuts

Taken from www.epicurious.com/recipes/member/views/chicken-broccoli-rabe-saute-1270586 (may not work)