Secret Dinner in a Hurry
An ideal cook once, eat twice dish. Serve with rice, couscous, or pita bread—or on its own.
30 min
4 servings
470 calories
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
Instructions
Heat oil in a frying pan over medium heat. Add chicken and curry, and stir-fry approximately 5 minutes.
Add peppers and stir-fry an additional 2 minutes.
Sprinkle with dip mix and stir constantly for 1 minute.
Stir in broth, reduce heat to medium-low, and simmer, covered, stirring occasionally, for approximately 5 minutes.
Add peas, chickpeas, and finishing sauce, stirring frequently for 4–5 minutes, or until heated through.
Sprinkle each serving with green onions, if desired, and serve.
Nutritional Information
Per serving: Calories 470, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 47 g (Fiber 11 g, Sugars 7 g), Protein 34 g.
Tips
Rinsing chickpeas prior to using reduces the sodium by 30%.
Make it vegetarian: Swap chicken for tofu or 4 cups beans or lentils.
Perfectly Balance Your Plate
Serve on 1 cup mixed greens.