Curried Chicken and Veggies

Directions

• 5 oz boneless raw chicken breast, diced
• 1/4 cup chicken broth
• 4 teaspoons cornstarch
• 5 cups raw mushrooms, sliced
• 2 cups red bell pepper, chopped
• 2 cups sliced carrots
• 2 cups China peas
• 1 cup plain lowcarb yogurt
• 2 teaspoons curry powder

Makes 2 servings

Put the diced chicken in a non-stick pan with a bit of Pam. Cook chicken until browned, then add chicken broth, yogurt, curry powder and cornstarch, stir constantly. Heat until thick sauce forms, then simmer for 5 minutes.
While chicken is cooking put mushrooms, carrots, bell peppers, and china peas in another non-stick pan with Pam. Cook until the vegetables are tender.

Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken.
Place over brown rice or if you are watching carbs, add extra veggies like broccoli and enjoy!