Curried Chicken

By Totlxtc

Ingredients

• 2 * 2 tablespoons butter
• 2 to 3 * 2 to 3 teaspoons curry powder
• 1 * 1 medium onion, finely chopped
• 2 * 2 cups finely chopped peeled apple
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
• 1/2 * 1/2 cup fat-free milk
• 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 * 1 can (4 ounces) mushroom stems and pieces, drained
• 1 * 1 cup frozen peas
• 1/8 * 1/8 teaspoon paprika
• * Hot cooked noodles or rice, optional

Details

Servings 6

Preparation

Step 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.
* 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.


Nutritional Analysis: One serving (1 cup chicken mixture, calculated without noodles) equals 257 calories, 8 g fat (4 g saturated fat), 82 mg cholesterol, 399 mg sodium, 17 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit, 1/2 starch, 1/2 fat.