Vindaloo Curry

Boneless Skinless Chicken Breast, 16 oz
Zucchini, 1 cup, sliced
Summer Squash, 1 cup, sliced
Onions, raw, 1 cup, chopped
Eggplant, fresh, 1 cup, cubes
Green Beans (snap), 1 cup
Cauliflower, raw, 1 cup
Red Ripe Tomatoes, 1 large whole (3" dia)
Half and Half Cream, 2 tbsp
Chicken Broth, 1 cup (8 fl oz)
Salt, 1 tsp
Sweet peppers (bell), 1 cup, chopped
curry paste, 2 serving
*Campbell's Turkey Gravy, 1 cup

Nutrition info does not include curry paste as I did not have a jar with me when I input the recipe.

Pat chicken breast dry and season with salt and pepper. Cook chicken in chicken broth in a large skillet with a lid on until meat reaches 165 on meat thermometer. While chicken cooks, wash and prep the vegetables into equal size pieces and mix gravy according to package instructions. When chicken is cooked, remove it from pan and pour in gravy, scraping bottom of skillet to deglaze. Add in all vegetables except tomatoes and cook covered on medium until tender-crisp, stirring often. Shred chicken with a fork, mix half and half, chopped tomatoes and chicken into vegetable mix and heat through. Serve over rice and with a pompadum.

Serving Size: 4 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MISJOSIE.