| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless; skinless chicken breasts, cut into bite size pieces |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Julienne-cut carrots |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
(8 ounce) tomato sauce |
| 1 |
c |
Frozen peas |
| 1/2 |
c |
Chicken broth |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ds |
Ground red pepper |
| 1/2 |
lb |
Linguine or spaghetti; cooked and drained |
INSTRUCTIONS
In large plastic food bag, combine chicken and flour. Shake to coat chicken
thoroughly.
In large nonstick skillet, cook and stir chicken in oil until chicken just
begins to brown; remove and set aside.
In same saucepan, cook and stir onions, carrots, and garlic until onions
start to soften. Add cooked chicken and remaining ingredients except pasta;
mix thoroughly.
Simmer, uncovered, 5 minutes until sauce thickens. Serve immediately over
hot pasta.
Makes 4-6 servings.
source: http://www.kittensplayground.com/tomchickcurry.html
Posted to EAT-L Digest by Maria Ilagan <maria@DOTCOM.BC.CA> on Apr 7, 1998
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