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Curried Chicken, Vegetables and Couscous Skillet by Devin Lee serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

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.

Categories:

Main Dishes