Bistro Chicken and Peppers

Ingredients

• 1 teaspoon curry powder 
• 0.1 teaspoon thyme leaves dried
• 0.5 cup less-sodium chicken broth fat-free
• 0.1 teaspoon fennel seeds 
• 1  garlic clove coarsely chopped
• 2 cups d potatoes prepared mashed such as Simply Potatoes
• 1 medium bell pepper red
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 12 ounce chicken breast halves boneless skinless
• 0.8 teaspoon vegetable oil 
• 1 medium bell pepper yellow

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• cutting board

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and cut into (1/2-inch) strips; set aside.
6. Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste. Rub garlic mixture over chicken.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add chicken; cook 5 minutes or until golden, turning once.
9. Add shallots; cook 1 minute, stirring frequently.
10. Add broth, curry, thyme, and fennel. Cover, reduce heat, and simmer 10 minutes.
11. Add peppers; cook 2 minutes or until chicken is done.
12. Warm the mashed potatoes according to package directions.
13. Serve potatoes with chicken and pepper mixture.