Ingredients
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1 1/2
medium onions, finely chopped (3/4 cup)
1
small red bell pepper, finely chopped (1/2 cup)
2 1/2
cups cooked Brussels sprouts (1 lb)
1/4
cup chopped fresh basil leaves
1
teaspoon grated lemon peel
2
tablespoons lemon juice
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat broth to boiling in 10-inch skillet over medium heat.
Add onions and bell pepper; stir-fry about 3 minutes or until onions are tender. Add remaining ingredients; stir fry about 3 minutes or until Brussels sprouts are hot.
