Chicken and Sugar Snap Peas

Weight watchers Chicken and Sugar Snap Peas


  • 1/4 cup Sun Dried Tomato Vinaigrette Olive Oil salad dressing
  • 8 small bone-in skinless chicken thighs (1-1/2 lbs total)
  • 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
  • Hot cooked brown rice (optional)


1. Heat 1 tbsp of the salad dressing in a large nonstick skillet over medium-high heat. Add in chicken; cook 5 minutes on each side or until thighs are golden brown on both sides.

2. Add in garlic, sugar and crushed red pepper; cook and stir 1 minute. Add remaining dressing and broth; stir. Bring to a boil; cover.

3. Simmer over medium heat 5 minutes or until chicken is done (165º F.), stirring occasionally. Stir in peas; cook covered 5 minutes, stirring occasionally.

4. Remove from heat. Stir in basil. Serve over hot cooked brown rice if desired.

Yield: 4 Servings.
Serving Size: 2 Chicken Thighs and 1/4 of pea  mixture per serving.

Weight Watchers (6 SmartPoints), (6 PointsPlus)

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