See Also: Curried Chicken, Vegetables and Couscous Skillet(recipes)
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pasteurella infections(medicine)
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Curried Chicken, Vegetables and Couscous Skillet (recipes) and pasteurella infections (medicine)


Curried Chicken, Vegetables and Couscous Skillet (recipes)


Curried Chicken, Vegetables and Couscous Skillet

Prep and Cook Time: 19 minutes

Yield: Makes 4 servings



Ingredients:



1package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips

1pound chicken tenders

2teaspoons curry powder, divided

3/4teaspoon garlic salt

1/8teaspoon ground red pepper

4-1/2teaspoons vegetable oil

1can (about 14 ounces) chicken broth

1cup uncooked couscous









Preparation:





1.Thaw Vegetables according to package directions.2.While Vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper; toss to coat.3.Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.4.Transfer chicken to plate; set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.5.Stir thawed Vegetables into skillet; return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.







Note:

For a special touch, add a dollop of plain yogurt to each serving.





Nutritional Information:







Serving Size:







Sodium

926 mg







Protein

33 g







Fiber

11 g







Carbohydrate

45 g







Cholesterol

77 mg







Total Fat

9 g







Calories

402









Dietary Exchange:







Vegetable

2







Starch

2-1/2







Meat

3











pasteurella infections (medicine)


pasteurella infections
Infections with bacteria of the genus pasteurella.