Ingredients
- 1 large clove garlic
- 12 ounces whole onion, or 11 ounces ready-cut onion (2 1/2 to 2 3/4 cups)
- 1 tablespoon canola oil
- 24 ounces Italian peppers
- 12 ounces skinless, boneless chicken breasts
- 1 28-ounce can no-salt-added crushed tomatoes
- 1 ½ teaspoons caraway seeds
- 2 teaspoons sugar
- 1 ½ teaspoons sweet Hungarian paprika
- 1 cup nonfat yogurt
- 2 teaspoons cornstarch
- Black pepper to taste
- Nutritional Information
Nutritional analysis per serving (3 servings)
483 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 11 grams dietary fiber; 31 grams sugars; 36 grams protein; 74 milligrams cholesterol; 639 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- With food processor running, put the garlic through feed tube to mince.
- Cut whole onion into eighths; chop in processor.
- Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
- Wash, trim and seed peppers. Dice coarsely. Add to the onion.
- Wash chicken, and cut into strips about 1/2-inch wide. Add to skillet, along with the tomatoes, caraway, sugar and paprika. Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
- Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt. Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens. Add pepper. Serve over polenta.
25 minutes
Dining and Cooking