Chicken and Acini di Pepe with Tomato and Lemon

1 tbsp extra-virgin olive oil
1 cup Acini di Pepe
4 boneless skinless chicken breasts (6 oz breasts were used for calculation)
1/2 medium onion, thinly sliced
2 medium tomatoes, diced
3 garlic cloves, minced
4 strips lemon peel (2 inches each)
Pinch of saffron
2 t chicken Better than bouillon mixed with 2 cups water
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving

1. Heat oil in a large skillet over medium-high heat. Add Acini di Pepe, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.

2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.

3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.

4. Return chicken to skillet. Add stock, salt, and Acini di Pepe, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

Number of Servings: 4

Recipe submitted by SparkPeople user BUN3KIN.