Chicken & Rice Bowl w/Spicy Red Curry-Coconut Sauce

Entree

INGREDIENTS

2 tablespoons butter
1 tablespoon flour
1-1/4 cups low sodium chicken broth
1/2 cup 1% milk
1/2 cup light coconut milk
3 tablespoons red curry paste
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder
1/2 teaspoon salt
2 cups shredded rotisserie chicken
1-1/2 cups fresh steamed asparagus, cut into 1-inch pieces
1/2 cup red bell pepper strips
1/4 cup chopped fresh cilantro
2 cups cooked brown rice
4 lime wedges

INSTRUCTIONS

Melt butter in saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in chicken broth, milk, and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture thickens. Stir in curry paste, lime juice, ginger, and salt. Add chicken, asparagus and red bell pepper; cook until heated through. Just before serving, stir in 2 tablespoons cilantro.
Serve chicken mixture over rice. Top with remaining chopped cilantro. Serve with lime wedges.

NOTES

Makes 4 servings Nutrition Information 380 calories, 14 grams fat, 75 mg cholesterol, 1120 mg sodium 32 grams carbohydrate, 4 grams fiber, 28 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information 380 calories, 14 grams fat, 75 mg cholesterol, 1120 mg sodium 32 grams carbohydrate, 4 grams fiber, 28 grams protein