Ingredients Jump to Instructions ↓

  1. 1 bunch(es) broccoli 2 tablespoon(s) olive oil 2 medium yellow bell peppers 1/8 teaspoon(s) crushed red pepper 1/3 cup(s) reduced-sodium chicken broth 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Trim broccoli; cut into 3 x 1 1/2-inch pieces; set aside. Core and seed peppers, and cut them into 1/4-inch strips. In 12-inch skillet over medium-high heat, heat olive oil; add peppers and crushed red pepper; cook about 4 minutes, stirring frequently until crisp-tender. Using slotted spoon, remove peppers to bowl; set aside. In same skillet over medium-high heat, bring chicken broth to boil; add reserved broccoli and 1/2 teaspoon salt. Reduce heat to medium; cook, covered, about 8 minutes until crisp-tender, uncovering occasionally to stir. Return yellow peppers to skillet; stir to heat through.


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