Country Captain Chicken

Print Recipe
Serves 6

Ingredients:

2 Tbsps sliced almonds

1 1/2 Tbsps canola oil, divided

1 large garlic clove, minced

1 small green bell pepper, seeded and sliced

1 small onion, chopped

6 each boneless skinless chicken thighs, cut into chunks

2 Tbsps flour

1 cup chicken broth

14 1/2 oz crushed tomatoes, preferably fire-roasted

1 1/4 tsps curry powder

1/4 tsp dried thyme leaves

1/4 tsp salt

1/4 tsp ground black pepper

1/4 cup raisins

12 oz Wacky Mac®^® Veggie Bows

Cooking Directions:

1. Spread almonds in a 12-inch nonstick skillet.

2. Heat over medium heat for 2 minutes, shaking skillet constantly, or until almonds start to turn golden brown.

3. Immediately remove almonds from skillet.

4. Add 1 tablespoon oil to skillet and heat over medium-high heat. Add garlic, bell pepper and onion.

5. Cook for 6 to 8 minutes, stirring occasionally, or until vegetables are tender. Remove vegetables and set aside.

6. Add remaining 1/2 tablespoon oil to skillet.

7. Dust chicken with flour. Add chicken pieces to skillet in a single layer. Brown for 3 to 4 minutes per side.

8. Remove chicken and set aside. Pour in broth. Scrape up browned bits. Add tomatoes, curry powder, thyme, salt, pepper and raisins. Return vegetables and chicken to skillet. Cover and simmer for 10 minutes.

9. Prepare Wacky Mac^® according to package directions.

10. To serve, spoon Wacky Mac^® onto a large, deep serving platter. Top with chicken and sauce.