Chicken & Snap Pea Skillet

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 8 small bone-in skinless chicken thighs (1-1/2 lb.)
• 3 cloves garlic, thinly sliced
• 1 Tbsp. sugar
• 1/2 tsp. crushed red pepper
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/2 lb. sugar snap peas, trimmed
• 1 cup loosely packed fresh basil leaves, torn

1. Heat 1 Tbsp.
2. dressing in large nonstick skillet on medium-high heat.
3. Add chicken; cook 5 min.
4. on each side or until thighs are golden brown on both sides.
5. Add garlic, sugar and crushed pepper; cook and stir 1 min.
6. Add remaining dressing and broth; stir.
7. Bring to boil; cover.
8. Simmer on medium heat 5 min.
9. or until chicken is done (165 degrees F), stirring occasionally.
10. Stir in peas; cook, covered, 5 min., stirring occasionally.
11. Remove from heat.
12. Stir in basil.

tomato vinaigrette, chicken, garlic, sugar, red pepper, chicken broth, sugar snap peas, basil

Taken from www.kraftrecipes.com/recipes/chicken-snap-pea-skillet-145804.aspx (may not work)