Quick Carrot-Chicken Mole

Ingredients

• 2 Tbsp ancho chile pepper powder 
• 3 cups carrots peeled sliced
• 2 Tbsp creamy peanut butter 
• 14.5 oz chicken broth fat-free reduced-sodium canned
• 2 Tbsp cilantro leaves fresh chopped
• 2 cloves garlic minced
• 0.1 tsp ground mexican cinnamon (canela)
• 1 Tbsp oil 
• 0.5 cup onions chopped
• 0.3 cup planters roasted peanuts dry chopped
• 2 oz baker's semi-sweet chocolate chopped
• 1.5 lb chicken breasts boneless skinless

Equipment

• bowl
• frying pan

Directions

1. Mix first 5 ingredients in medium bowl.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook 2 to 3 min. on each side or until browned on both sides.
4. Add onions and garlic; cook 1 min.
5. Add broth mixture; cook on medium heat 15 min., stirring frequently.
6. Meanwhile, cook carrots in boiling water 15 min. or until fork-tender.
7. Drain.
8. Add carrots to mixture in skillet; simmer on low heat 5 min., stirring to coat carrots with sauce. Top with nuts and cilantro just before serving.