One-Pot Curry and Rice Dinner

• 1/4 cup Kraft Creamy Cucumber Dressing
• 1 Tbsp. curry powder
• 1 lb. (450 g) small boneless skinless chicken breasts, cut into 1/2-inch cubes
• 3 stalks celery, cut int, cut into 1/2-inch-thick slices
• 2 carrots, cut into 1/2-inch-thick slices
• 2 green onions, sliced
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1 cup instant white rice, uncooked
• 1/4 cup chopped dried apricots
• 1/4 cup cashews
• 2 tsp. ground ginger

1. Mix dressing and curry powder; pour over chicken in shallow dish.
2. Refrigerate 10 min.
3. to marinate.
4. Heat large nonstick skillet sprayed with cooking spray on medium-high heat.
5. Add chicken and vegetables; cook 10 min.
6. or until chicken is cooked through (170 degrees F), turning chicken over and stirring vegetables after 5 min.
7. Stir in broth and rice.
8. Bring to boil.
9. Remove from heat.
10. Stir in remaining ingredients; cover.
11. Let stand 10 min.

cucumber dressing, curry powder, chicken breasts, stalks celery, carrots, green onions, chicken broth, instant white rice, apricots, cashews, ground ginger

Taken from www.kraftrecipes.com/recipes/one-pot-curry-rice-dinner-111457.aspx (may not work)