INGREDIENTS
4
Chicken thighs (about 12 oz.), boneless skinless
8 oz
Shrimp, medium
1 clove
Garlic
1 cup
Green peas, frozen
1
Onion, medium
1/4 tsp
Oregano, dried leaves
1 cup
Chicken broth
1 cup
Bertolli tomato & basil sauce
3 cups
Rice, hot cooked
1/4 tsp
Red pepper flakes
2 tbsp
Bertolli classicotm olive oil
1/4 tsp
Cumin, ground
2 tbsp
White wine, dry