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| Best Loved Casseroles P. 162 | |||||
| Ingredients: | |||||
| 1 pkg | frozen vegetables (16oz) | ||||
| 1 lb | chicken tenders | ||||
| 2 tsp | curry powder | ||||
| 3/4 tsp | garlic salt | ||||
| 1/8 tsp | ground red pepper | ||||
| 4 1/2 tsp | vegetable oil | ||||
| 1 can | chicken broth (14oz) | ||||
| 1 cup | uncooked couscous | ||||
| Directions: | |||||
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Thaw vegetables according to pkg.
While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 tsp curry powder, garlic salt and red pepper; toss to coat. Heat oil in lg. deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5-6 min. or until chicken is no longer pink inside, turning occasionally. Transfer chicken to plate; set aside. Add broth and remaining 1 tsp curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet. Stir thawed vegetables into skillet; return to a boil. Stir in couscous; top w/ chicken. Cover and remove from heat. Let stand 5 min. |
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