Coat a large skillet with cooking spray; add chicken. Cook and stir chicken over medium-high heat 3 to 5 minutes or until internal temperature reaches 165 degrees and juices run clear. Remove chicken from skillet. Set aside and keep warm.
Pumpkin-Almond Curried Chicken
Ridiculously good for you and equally delicious, this might be our new favorite curried chicken.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|1 lbs. boneless, skinless chicken breast halves, cut into thin strips|
|1 tbsp. Hy-Vee canola oil|
|1 small white onion, sliced|
|½ c. red bell pepper, sliced|
|1 tbsp. fresh ginger, minced|
|2 tsp. curry powder|
|1 tsp. garam masala|
|½ tsp. Hy-Vee ground cinnamon|
|½ tsp. Hy-Vee kosher sea salt|
|1 lbs. sugar pumpkin, or butternut squash, peeled, seeded, and chopped into 1-inch cubes|
|1 ¼ c. Hy-Vee unsweetened almond milk|
|¾ c. Hy-Vee 33%-less-sodium chicken broth|
|2 tbsp. cilantro, chopped|
|2 c. hot cooked basmati rice, optional|
|1 c. baby kale, optional|
|Hy-Vee sliced almonds, toasted, optional|
Things To Grab
- Large skillet
- Meat thermometer
Add oil to same skillet. Cook onion, bell pepper, ginger, garlic, curry powder, garam masala, cinnamon, and salt over medium heat for 2 to 4 minutes, stirring frequently. Add pumpkin, almond milk, and chicken broth. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pumpkin is tender.
Puree 2 cups of mixture in a blender until smooth. Return to skillet.
Stir in reserved chicken and the cilantro. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until chicken mixture thickens slightly. If desired, serve with rice and/or baby kale. Top with almonds.
200 Calories per serving
1-1/4 cup each
Amounts Per Serving
- Total Fat: 6
- Cholesterol: 55
- Sodium: 500
- Total Carbohydrates: 12
- Protein: 29
Vitamin A 200%
Vitamin C 45%