Experiment with various types of mushrooms for this quick-fix side dish, just about any mushroom will taste great. These peas go especially well with Braised Chicken Parmesan.
1 (16-ounce) bag frozen petite peas
1/3 cup fat-free chicken broth
6 medium-size shiitake mushrooms, thinly sliced
½ teaspoon dried marjoram
1 tablespoon diced pimentos
1) Place peas in a steamer and steam over high heat for 5 minutes, or until just heated through.
2) Heat chicken broth over medium high heat in a non-stick skillet. Add mushrooms and stir fry quickly for 3 minutes. Add more chicken broth if mushrooms start to stick.
3) Add peas to skillet with mushrooms, sprinkle with marjoram, toss to coat peas and mushrooms in remaining chicken broth. Spoon into a serving bowl, garnish with pimentos. Serve hot. Makes 4 servings.
Nutritional Analysis per serving: 108 Calories; 5 percent fat (< 1 gram); 0 gram saturated fat; 24 percent protein; 71 percent carbohydrate; 6.4 grams fiber.
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