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3/4 cup finely chopped onions (about
1-1/2 medium)
1/2 cup finely chopped red bell pepper
(about
1 small)
3/4 cup chicken broth
2-1/2 cups cooked fresh or
1 (16-ounce) package frozen cooked
Brussels sprouts (about
1 pound)
1/4 cup chopped fresh basil leaves
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
Spray 10-inch skillet with nonstick cooking spray. Cook onions, bell pepper and broth in skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook about 3 minutes, stirring occasionally, until Brussels sprouts are heated through. 6 servings
1-1/2 medium)
1/2 cup finely chopped red bell pepper
(about
1 small)
3/4 cup chicken broth
2-1/2 cups cooked fresh or
1 (16-ounce) package frozen cooked
Brussels sprouts (about
1 pound)
1/4 cup chopped fresh basil leaves
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
Spray 10-inch skillet with nonstick cooking spray. Cook onions, bell pepper and broth in skillet over medium heat about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook about 3 minutes, stirring occasionally, until Brussels sprouts are heated through. 6 servings
