Curried Chicken with Sweet Potatoes

• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 clove garlic, minced
• 1 Tbsp. oil
• 1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch chunks
• 2 cups small cauliflower florets
• 1 can (14-1/2 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of celery soup
• 1 Tbsp. curry powder
• 2 cups instant brown rice, uncooked
• 1 cup frozen peas, thawed
• 1/4 cup PLANTERS Cashew Halves with Pieces
• 1/4 cup raisins

1. Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 3 to 4 min.
2. or until chicken is no longer pink.
3. Add potatoes, cauliflower, tomatoes, soup and curry powder; mix well.
4. Bring to boil; cover.
5. Simmer on medium heat 15 min.
6. or until chicken is done and vegetables are tender.
7. Stir in rice and peas.
8. Return to boil; cover.
9. Simmer on low heat 5 min.
10. Remove from heat.
11. Let stand 5 min.
12. Sprinkle with nuts and raisins.

boneless skinless chicken breasts, clove garlic, oil, sweet potatoes, cauliflower, tomatoes, condensed cream, curry powder, instant brown rice, frozen peas, raisins

Taken from www.kraftrecipes.com/recipes/curried-chicken-sweet-potatoes-151960.aspx (may not work)