Sunday, August 21, 2011

Low-Point Curry Chicken with Couscous

Curry lovers everywhere will enjoy this savory curry chicken, served over a delicate bed of couscous. This easy-to-make recipe is one worth repeating!

Low-Point Curry Chicken with Couscous
- 4, 4 oz. skinless, boneless chicken breast, chopped
- 1 Tbs butter, Land O Lakes Light with Canola
- 1/4 cup onion, chopped
- 3 Tbs flour
- 1 cup chicken broth
- 1/3 cup half and half cream
- 1 Tbs curry powder
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 1/8 tsp. cayenne pepper (optional)
Heat large skillet over medium-high heat. Melt butter, add onion, and saute' until onion has softened and turned translucent. Stir in flour, chicken broth, and half and half, cooking until sauce starts to thicken. Add curry powder, salt, ground ginger, and cayenne pepper. Stir and then add the chicken and cook until chicken is no longer pink in the middle. Cook couscous as directed and serve curry chicken over rice. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 6 (1/2 cup servings)
Serving size - 1 (1/2 cup)
Points per serving - 3
Serve 1/2 cup chopped curry chicken over 1/2 cup couscous and the total points would be 7.

"Understanding comes when you're ready for clarity." - Anonymous

No comments:

Post a Comment