Dinner ready in 20 minutes! Enjoy chicken with roasted peppers and couscous - a flavorful meal!
can (14 1/2 ounces) ready-to-serve chicken broth
package (10 ounces) frozen whole kernel corn, thawed
cups cubed cooked chicken
cups uncooked couscous
jar (7 to 7 1/4 ounces) roasted red bell peppers, drained and coarsely chopped
Heat broth and corn to boiling in 3-quart saucepan; reduce heat to low. Stir in remaining ingredients.
Cover and simmer about 3 minutes, stirring occasionally, until couscous is tender and chicken is heated through.
When you have only minutes to rustle up dinner, this quick-cooking chicken-and-couscous medley can be a lifesaver.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:4 Starch; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.