Ingredients
2 tablespoons butter2 to 3 teaspoons curry powder1 medium onion, finely chopped2 cups finely chopped peeled apple1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted1/2 cup fat-free milk1-1/2 pounds boneless skinless chicken breasts, cubed1 can (4 ounces) mushroom stems and pieces, drained1 cup frozen peas1/8 teaspoon paprikaHot cooked noodles or rice, optional
Preparation
Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once.
Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
