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Ingredients
1 large clove garlic
12 ounces whole onion, or 11 ounces ready-cut onion (2 ½ to 2 ¾ cups)
1 tablespoon canola oil
24 ounces Italian peppers
12 ounces skinless, boneless chicken breasts
1 28-ounce can no-salt-added crushed tomatoes
1 ½ teaspoons caraway seeds
2 teaspoons sugar
1 ½ teaspoons sweet Hungarian paprika
1 cup nonfat yogurt
2 teaspoons cornstarch
Black pepper to taste
Nutritional analysis per serving (3 servings)
57 grams carbs; 84 milligrams cholesterol; 442 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 13 grams fiber; 620 milligrams sodium; 39 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With food processor running, put the garlic through feed tube to mince.
- Step 2
Cut whole onion into eighths; chop in processor.
- Step 3
Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
- Step 4
Wash, trim and seed peppers. Dice coarsely. Add to the onion.
- Step 5
Wash chicken, and cut into strips about ½-inch wide. Add to skillet, along with the tomatoes, caraway, sugar and paprika. Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
- Step 6
Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt. Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens. Add pepper. Serve over polenta.
Private Notes
Comments
My suggestions: don’t chop/dice the onion and peppers, instead cut them into strips. Brown the chicken lightly prior to everything. People sensitive to lactose can usually do fine with the yogurt as long as it’s been well cultured (it’s not a lot overall). And folks who are dairy allergic, you know you’ve gotta do your own homework.
I used lactose free yogurt......but it curdled even though the heat was on minimum.
For those highly lactose sensitive, does anyone have a suggestion of a substitution for the yogurt? This would apply to so many other recipes as well, I hope. Thanks in advance.