Madras Chicken

• 1/2 c. chopped green pepper
• 1 garlic clove, minced
• 1 Tbsp. butter
• 1 (14 1/2 oz.) can whole tomatoes, drained
• 1/2 tsp. dried thyme leaves
• 1/2 lb. Velveeta cheese spread, cubed
• 1/2 c. chopped onion
• 1 to 2 tsp. curry powder
• 4 boneless chicken breasts (1-inch cubes)
• 1 tsp. lemon juice
• 1/8 tsp. black pepper

1. Cook and stir bell pepper, onion, garlic and curry powder until vegetables are crisp and tender.
2. Add chicken; cook and stir 5 minutes or until chicken is no longer pink.
3. Stir in tomatoes, juice, thyme and black pepper.
4. Reduce heat to low; simmer 5 minutes.
5. Add Velveeta spread.
6. Stir until melted.
7. Serve over cooked rice, if desired.
8. Makes 4 servings.

green pepper, garlic, butter, tomatoes, thyme, velveeta cheese spread, onion, curry powder, chicken breasts, lemon juice, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000054 (may not work)