Thai Coconut Curry Chicken with Basmati, Brown or Cauliflower Rice*

Thaw completely. Heat 1-2 Tablespoons of oil in a large skillet. Empty all contents from the bag of chicken into the pan. Cook uncovered over medium heat for 5-7 minutes. Snip a corner of the sauce bag and squeeze it into the pan. The sauce might separate slightly, this is normal. Stir the chicken, veggies and sauce frequently. Cook an additional 4-6 minutes or until the chicken is cooked through (165F) & veggies are tender. Serve on top of basmati or brown rice.
Basmati rice or brown rice. The rice is fully cooked. Empty the rice into a microwave safe bowl and heat until desired temperature, approximately 1.5-2.5 minutes. Add butter, salt and pepper if desired and fluff with a fork prior to serving.

Ingredients: Ingredients: chicken, onions, peppers, light coconut milk, thai red curry paste, scallions, fish sauce, basil, sugar. Contains: fish sauce, shellfish, and coconut.

Per serving: cal. 385; fat 4g; chol. 88mg; sodium 721mg; carb. 51g; protein 38g.