Categories: Meals

Ingredients

• 2 tbsp. olive oil
• 1 lb. chicken breasts
• 1 lb. fresh lady peas
• 2 cups chicken broth
• 5 oz. bag fresh arugula
• 1 pint grape tomatoes, halved
• 1/2 tsp. garlic salt

Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until browned, 3-4 minutes per side. Remove chicken from skillet.

2. Add peas and broth to skillet, and bring to a boil. Reduce heat, cover and simmer for 7 minutes. Uncover and return chicken to skillet. Cook until broth has evaporated and chicken is cooked through, 7-10 minutes.

3. Add arugula to skillet in batches, stirring until wilted. Stir in tomatoes and garlic salt and cook until heated through. Serve immediately.

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