ounces uncooked medium shrimp, peeled and deveined
1
clove garlic, finely chopped
1/4
to 1/2 teaspoon crushed red pepper flakes
1
medium onion, chopped
1
cup RAGÚ® Chunky Pasta Sauce
1/2
cup chicken broth
1/2
cup water
2
tablespoons dry white wine (optional)
1/4
teaspoon ground cumin (optional)
1/4
teaspoon dried oregano leaves, crushed
1
cup frozen peas, partially thawed
3
cups hot cooked rice
1. In 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat and lightly brown chicken 3 minutes. Add shrimp, garlic and red pepper flakes and cook 2 minutes or until shrimp turn pink. Remove chicken-shrimp mixture and set aside.
2. In same skillet, heat remaining 1 teaspoon olive oil over medium heat and cook onion 3 minutes or until tender. Stir in Pasta Sauce, broth, water, wine, cumin and oregano. Reduce heat to low and simmer covered 8 minutes. Return chicken-shrimp mixture to skillet and stir in peas. Bring to a boil over high heat. Reduce heat to medium and cook 1 minute or until peas are tender and chicken is thoroughly cooked. Serve with hot rice.
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