Chicken Broccoli Rabe Saute Recipe

Ingredients

8 ounces boneless, skinless chicken breasts, thinly sliced

1 Tbsp. Bertolli® Extra Virgin Olive Oil

1 small orange or red bell pepper, thinly sliced

1 bunch broccoli rabe (about 8 oz.) , trimmed, coarsely chopped, blanched and drained*

1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce

2 Tbsp. toasted pine nuts

Preparation

Season chicken, if desired, with salt and black pepper. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes. Add orange pepper and cook 2 minutes. Add broccoli rabe and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 1 minute or until chicken is thoroughly cooked. Sprinkle with pine nuts. Serve, if desired, with crusty Italian bread.

*SUBSTITUTION: Use 8 ounces trimmed, blanched asparagus instead of broccoli rabe.