Secret Dinner in a Hurry

30 min

4 servings

An ideal cook once, eat twice dish. Serve with rice, couscous, or pita bread—or on its own.

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

  • 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, 0 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.

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.