Chicken and Broccoli Rabe Saute
Ingredients
- 8 oz. boneless, skinless chicken breasts, thinly sliced
- 1 Tbs. Bertolli® Extra Virgin Olive Oil
- 1 sm. orange or red bell pepper, thinly sliced
- 1 bunch broccoli rabe (about 8 oz.) , trimmed, coarsely chopped, blanched and drained*
- 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
- 2 Tbs. toasted pine nuts
Directions
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.
*SUBSTITUTION: Use 8 ounces trimmed, blanched asparagus instead of broccoli rabe.
From Bertolli.com.
