1/2 cup canned low-sodium chicken broth, undiluted
1/3 cup creamy reduced-fat peanut butter
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
How to Make It
Combine yogurt and flour in a bowl; stir well, and set aside.
Coat a saucepan with cooking spray, and place over medium heat until hot. Add onion and green pepper; cook, stirring constantly, 4 minutes. Add yogurt mixture, broth, and remaining ingredients; stir well. Reduce heat, and cook, uncovered, 20 minutes; stir occasionally. Serve warm with chicken, pork, or Chinese noodles.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.