Spicy Mulligatawny

Ingredients

• 1 tablespoon vegetable oil, divided
• 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup chopped peeled Gala or Braeburn apple
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/3 cup mango chutney
• 1/4 cup tomato paste
• Chopped fresh parsley (optional)

Preparation

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.
2. Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
3. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.