Snowpea Chicken Sauté
1 cup snowpeas — string and cut in half
1/4 medium onion, sliced
3/4 cup fresh portabello mushrooms — bite size pieces
2 fully-cooked chicken breast filets (I use Tyson’s mesquite flavored)
2 Tbsps. olive or vegetable oil
4 Tbsps. water
Salt, pepper and garlic powder to taste
Place oil, water, snowpeas, onion and mushrooms in skillet. Cover and cook over medium heat for about two minutes, stirring once. Push vegetables to one side and add chicken. Cover and cook for another two minutes. Hashbrowns or baked potato complements this dish.
Submitted by Barbara Beck
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