Green Curry Chicken

Ingredients

• 1 cup rice uncooked
• 2 cups tricolor prechopped bell pepper mix 
• 1 pound chicken breast tenders cubed (1-inch)
• 2 teaspoons curry paste green
• 14 ounce coconut milk light divided canned

Equipment

• frying pan

Directions

1. Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Sprinkle chicken with 1/4 teaspoon salt.
4. Add chicken to pan; saut 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender.
5. Serve chicken mixture over rice.
6. Sprinkle with fresh cilantro leaves, if desired.