Secret Dinner in a Hurry

Ingredients

• 1 tsp oil
• 1 lb (450 g) chicken breasts, cut into cubes
• ¹⁄₂ tsp curry seasoning
• 2 bell peppers, cut into thick strips
• 2 tbsp 3 Onion Dip Mix
• 2 cups Vegetable Broth, prepared or Epicure bouillon of your choice
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 ¹⁄₂ cups frozen peas
• 1 can (19 oz/540 ml) chickpeas, drained and rinsed
• ¹⁄₂ cup Pesto Sauce, prepared
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• 1 green onion, sliced diagonally, optional

Preparation

1. Heat oil in a frying pan over medium heat. Add chicken and curry, and stir-fry approximately 5 minutes.
2. Add peppers and stir-fry an additional 2 minutes.
3. Sprinkle with dip mix and stir constantly for 1 minute.
4. Stir in broth, reduce heat to medium-low, and simmer, covered, stirring occasionally, for approximately 5 minutes.
5. Add peas, chickpeas, and finishing sauce, stirring frequently for 4–5 minutes, or until heated through.
6. Sprinkle each serving with green onions, if desired, and serve.