Quick, easy weeknight dinner found in Cooking Light
Ingredients:
1 Tbsp canola oil
1 lb chicken breast tenders, cut into bite size pieces
1 cup chopped onion
1 medium thinly sliced red bell pepper
1 1/2 tsps bottled minced garlic
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
1 (14.5 oz) can diced tomatoes, undrained
2 cups cooked rice
Heat canola oil in a large nonstick skillet over medium heat
Add chicken; cook until no longer pink, stirring occasionally
Remove from pan & keep warm
Add onion, bell pepper, & garlic to pan; sauté 4 minutes or until tender
Return chicken to pan
Stir in cream and remaining ingredients; cover & simmer 5 minutes or until sauce is slightly thick
Serve over rice
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