Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless -- skinless chicken thighs (1 1/4 pounds)
   1      teaspoon      olive or vegetable oil
   2      cloves        garlic -- finely chopped
   1      tablespoon    lemon juice
  27 1/2  ounces        Ragu Light Pasta Sauce
   1      tablespoon    chopped cilantro -- (optional)
     1/2  teaspoon      finely grated lemon peel -- (optional)
  10      ounces        couscous, cooked according to package directions

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.