Chicken Curry with Sugar Snap Peas

 

2

tablespoons canola or olive oil

1

lb uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch strips

1/2

teaspoon salt

1/2

teaspoon garlic-pepper blend

1

medium onion, chopped (1/2 cup)

1

small red bell pepper, cut into 1-inch strips

3/4

cup milk

1

tablespoon cornstarch

2

teaspoons curry powder

1

teaspoon sugar

1

box (9 oz) Green Giant® Simply Steam® sugar snap peas

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

2

tablespoons chopped fresh cilantro

4

cups hot cooked white or brown rice

• 1 Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• 2 In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet. Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.