Preparation:
Season chicken, if desired, with salt and ground black pepper. In 12-inch skillet, heat oil over medium high heat and brown chicken. Add garlic and cook 30 seconds. Stir in lemon juice and cook over medium heat, stirring occasionally, 4 minutes. Stir in Ragu Light Pasta Sauce, cilantro and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. Serve over hot couscous. |
