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Turmeric Ginger Chicken Sauté

Yield 4 servings (serving size: 1 1/2 cups)
“I came up with this recipe one night when I was in the mood for ethnic food. This dish combines Indian and Mediterranean cuisines.â€� —Yvonne Maffei, Lombard, IL

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon finely chopped red onion
  • 1/2 cup thinly sliced red cabbage
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons ground turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Nutrition Information

  • calories 321
  • caloriesfromfat 26 %
  • fat 9.1 g
  • satfat 2 g
  • monofat 4.3 g
  • polyfat 1.7 g
  • protein 52.6 g
  • carbohydrate 5.2 g
  • fiber 2.3 g
  • cholesterol 134 mg
  • iron 3 mg
  • sodium 739 mg
  • calcium 91 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers to pan; sauté 1 minute, stirring constantly. Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.