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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland. Ingredients:
2 tablespoons butter |
2 to 3 teaspoons curry powder |
1 medium onion, finely chopped |
2 cups finely chopped peeled apple |
1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted |
1/2 cup fat-free milk |
1-1/2 pounds boneless skinless chicken breasts, cubed |
1 can (4 ounces) mushroom stems and pieces, drained |
1 cup frozen peas |
1/8 teaspoon paprika |
hot cooked noodles or rice, optional |
Directions:
1. Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once.
2. Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired. Yield: 6 servings.
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