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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In Westmoreland, Tennessee, Daucia Brooks brings a little heat to supper time with this speedy meal-in-one. Not all of my family members like to eat low-fat foods, she notes, but they regularly request the dish. Ingredients:
2 medium green peppers, chopped |
1 medium onion, chopped |
2 teaspoons canola oil |
1-1/2 teaspoons curry powder |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1 can (28 ounces) diced tomatoes, undrained |
2 cups cubed cooked chicken breast |
1-1/2 teaspoons lemon juice |
hot cooked pasta, optional |
Directions:
1. In a large nonstick skillet, saute peppers and onion in oil until tender. Add the curry, garlic, cumin, salt, ginger, paprika and cayenne; saute 1 minute longer.
2. Add tomatoes and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Stir in lemon juice. Serve with pasta if desired. Yield: 4 servings.
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