Curried Chicken Skillet

• 1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
• 2/3 cup quinoa, rinsed
• 1 tablespoon canola oil
• 1 medium sweet potato, diced
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 cup frozen peas
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 3 teaspoons curry powder
• 1/4 teaspoon salt
• 2 cups shredded cooked chicken

1. In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
2. In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

chicken broth, quinoa, canola oil, sweet potato, onion, celery, frozen peas, garlic, fresh gingerroot, curry powder, salt, chicken

Taken from www.tasteofhome.com/recipes/curried-chicken-skillet/ (may not work)