By Marlene Metherel
1 tbsp. oil 1 lb. boneless chicken breasts cut into strips 2 cups snow peas, trimmed 1 small red pepper cut into strips 1 big (85gm) Jell-O lemon jelly powder 1 tbsp. cornstarch 1/2 cup 25% less sodium chicken broth 2 tbsps. Kraft zesty Italian dressing 2 cloves garlic minced Prepared rice or chow mein noodles
HEAT oil in large skillet on med high heat. Add chicken, cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook and stir for 2 minutes.
MIX dry jelly powder with cornstarch in small bowl. Add broth, dressing and garlic; stir until jelly powder is dissolved. Add to skillet. Reduce heat to medium; cook for 3 minutes or until sauce is thickened, stirring frequently.
SERVE over hot cooked rice, if desired. I used cooked chow mein noodles.
Makes four 1 cup servings.
Easy, quick, and tasty! |