Ingredients:
1 tbsp canola oil
1 lb chicken breast tenders, cut into 1 inch strips
1 cup chopped onion
1 cup thinly sliced red bell pepper
1.5 tsp minced garlic (3 cloves)
1\/4 cup whipping cream
1 tbsp paprika
1 tbsp tomato paste
1 tsp caraway seeds
1\/2 tsp salt
1\/4 tsp black pepper
14.5 oz can diced tomatoes, un-drained<\/p>\n\n\n\n
Directions:
1. Heat canola oil in a large nonstick skillet over medium
heat. Add chicken; cook 5 minutes or until browned, stirring
occasionally. Remove from pan and keep warm.<\/p>\n\n\n\n
2. Add onion, bell pepper, and garlic to pan; saute 4 minutes
or until tender. Return chicken to pan. Stir in cream and
remaining ingredients; cover and simmer 5 minutes or until
chicken is done and sauce is slightly thick.<\/p>\n\n\n\n
Yield: 4 servings (serving size 1 cup)<\/p>\n\n\n\n
Nutritional Information:<\/strong>
Calories 241; Fat 8.2 g; Protein 28.4 g; Carb 12.9 g; Fiber 3.1g; Sodium 507 mg<\/p>\n","protected":false},"excerpt":{"rendered":"