INGREDIENTS:

2 Tbsp. Extra Virgin Olive Oil (EVVO)
2 boneless, skinless chicken breast halves,
2 cups fresh or frozen broccoli flowerets, thawed
2 Tbsp. Tennessee Gourmet® Salad Dressing Plus
1¼ cups water
⅓ cup Sweetwater Valley, Tomato Herb, shredded
2 Tbsp. dry white wine
½ tsp. dry red pepper flakes
1 (5.9 ounce) package NEAR EAST® Parmesan Couscous Mix
2 Tbsp. toasted pine nuts

DIRECTIONS:

Cut chicken crosswise into ½ inch strips. In large skillet, heat olive oil over medium heat. Add chicken, broccoli and Salad Dressing Plus. Cook 5 minutes, stirring frequently, or until chicken is no longer pink inside.

Stir in water, wine, red pepper flakes and contents of couscous spice package; bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes.

Fluff couscous lightly with a fork. Stir in cheese and pine nuts; serve immediately.

DOWNLOAD PDF VERSION