• 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
  • 4 boneless, skinless chicken thighs (about 12 oz.), cut into 3/4-inch chunks*
  • 8 ounces uncooked medium shrimp, peeled and deveined
  • 1 clove garlic
  • 1/4 tsp. crushed red pepper flakes
  • 1 medium onion, chopped
  • 1 cup Bertolli® Tomato & Basil Sauce
  • 1 cup chicken broth
  • 2 Tbsp. dry white wine (optional)
  • 1/4 tsp. ground cumin
  • 1/4 tsp. dried oregano leaves, crushed
  • 1 cup frozen green peas, partially thawed
  • 3 cups hot cooked rice


  1. In 12-inch skillet, heat 1 tablespoon 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 mixture and set aside.
  2. In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook onion 3 minutes or until tender. Stir in Sauce, broth, wine, cumin and oregano. Reduce heat to low and simmer covered 8 minutes. Return chicken 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. Serve with hot rice.
*SUBSTITUTION: Use 2 boneless, skinless chicken breast halves (about 12 oz.), cut into 3/4-inch chunks instead of chicken thighs.