Saturday, September 18, 2010


2 tbsp butter
2 tsp curry powder
1 medium onion, chopped fine
2 cups peeled and finely chopped Granny Smith apples
1 can cream of chicken soup, undiluted
1/2 cup low-fat milk
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1 can (4-oz) sliced mushrooms, drained
1 cup frozen peas
dash of paprika
Hot cooked brown rice, optional

Place the butter in a microwave-safe dish; cover and microwave on high 45 seconds or until melted. Stir the curry powder into the melted butter; add the onion and chopped apples. Stir mixture until apples are coated. Cover and microwave on high for 2 or 3 minutes until the apples are crisp tender, stirring once during cooking. Stir in the chichen soup, milk, chicken cubes and mushrooms. Cover and microwave on high until the chicken is no longer pink, approximately 10 minutes. Add the peas and sprinkle with the paprika; cover and cook another 3 minutes until the peas are tender. Serve over the hot cooked brown rice, if desired.

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