Sunny Anderson's Quick Veggie Sauté

Don’t be intimidated by a home-cooked meal. You can whip up a delicious meal with ingredients that you already have in your pantry. The Food Network's Sunny Anderson offers a quick and easy chicken dinner that you can whip up with just a quick raid of your cupboards.

Preparation Time: 20 minutes. Cooking Time: 20 minutes.

Serves 4

1 tbsp extra-virgin olive oil
16 oz Fresh or frozen vegetables
1/2 cup Low-sodium chicken stock
1/2 cup Fresh orange juice
2 Garlic cloves (chopped)
Salt
Freshly ground black pepper

Prepare and chop fresh vegetables if needed. There's no need to defrost frozen vegetables, except spinach. If using spinach, defrost and remove excess water by placing in paper towels or a clean kitchen towel and squeezing.

Heat the olive oil in a large sauté pan.

Add vegetables and season with salt and pepper, to taste. Sauté until slightly tender. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until vegetables are tender and liquid is reduced and slightly thickened, about 10-15 minutes.

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