Peanut Chicken Curry

• 1 pound boneless skinless chicken breast halves
• 2 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 1 red bell pepper medium, diced
• 1 onions small, chopped
• 1 tablespoon curry powder
• 1 clove garlic
• 6 ounces low-fat plain yogurt or 3/4 cup light coconut milk
• 1/2 cup skippi natur super chunk peanut butter spread
• 1/4 cup water

1. Season chicken, if desired, with salt and pepper. Melt Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked; remove and set aside.
2. Cook red pepper and onion in same skillet over medium heat, stirring occasionally, 4 minutes or until tender. Stir in curry, garlic and chicken and heat through. Stir in yogurt, Skippy(R) Natural Super Chunk(R) Peanut Butter Spread and water until combined and heated through.
3. Serve, if desired, with hot cooked rice and lime wedges.

chicken, i, red bell pepper, onions, curry powder, clove garlic, lowfat plain yogurt, peanut butter, water

Taken from www.yummly.com/recipe/Peanut-chicken-curry-296960 (may not work)