Curried Chicken And Chickpeas

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Cooking light.

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Steps

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Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Combine 1 / 2 teaspoon salt , garlic , and chicken , tossing to coat.

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Add chicken mixture to pan.

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Saute 3 minutes or until browned.

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Stir in curry powder.

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Cook 1 minute.

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Add tomato , broth , chile sauce , and chickpeas.

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Bring to a simmer.

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Cover and cook 8 minutes.

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While chicken mixture cooks , place 1 / 4 teaspoon salt , 1 cup water , and oil in a medium saucepan.

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Bring to a boil.

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Gradually stir in couscous.

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Remove from heat.

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Cover and let stand for 5 minutes.

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Fluff couscous with a fork.

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While couscous stands , poke holes in spinach bag.

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Microwave at high 2 minutes.

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Garnish with lemon wedges , if desired.

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Ingredients

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cooking spray, salt, garlic, chicken breast tenders, curry powder, plum tomato, reduced-sodium fat-free chicken broth, hot chili sauce, chickpeas, water, olive oil, couscous, fresh spinach, lemon wedges