Pumpkin-Curry Chicken Over Cashew Rice

• 2 cups uncooked jasmine rice
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 4 teaspoons curry powder, divided
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup canned pumpkin
• 1/2 cup chicken broth
• 1/2 cup raisins
• 1/4 cup apple butter
• 1/2 teaspoon Chinese five-spice powder
• 1/3 cup chopped cashews, toasted
• Minced fresh parsley

1. Cook rice according to package directions.
2. Meanwhile, sprinkle chicken with 1 teaspoon curry powder and pepper. In a large skillet, saute chicken in oil for 5-6 minutes or until no longer pink. Add garlic; cook 1 minute longer.
3. Stir in the pumpkin, broth, raisins, apple butter, five-spice powder and remaining curry powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes to allow flavors to blend.
4. Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.

jasmine rice, chicken breasts, curry powder, pepper, olive oil, garlic, pumpkin, chicken broth, raisins, apple butter, cashews, fresh parsley

Taken from www.tasteofhome.com/recipes/pumpkin-curry-chicken-over-cashew-rice/ (may not work)