Ingredients
- 3 Tbsp. olive oil, divided
- 2 chicken breasts, cubed
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup sliced bell peppers
- ⅓ cup maple syrup
- 3 Tbsp. curry powder
- ⅓ cup low-sodium chicken broth
- 1 cup plain, low-fat yogurt
- 1 (13.25 oz) box whole-grain penne
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Instructions
- Heat one-third of the oil in a large skillet over medium heat. Cook chicken pieces until no longer pink inside (10-12 minutes). Remove chicken from pan and set aside.
- To the same pan, add the remaining two-thirds of the oil. Cook onion, garlic, and bell pepper until just soft (5-8 minutes).
- Stir in maple syrup and curry powder and cook until fragrant (2-3 minutes). Stir in cooked chicken, chicken broth, and yogurt. Bring to a boil, then reduce heat to medium-low. Simmer until desired consistency is reached (8-10 minutes).
- While sauce is simmering, cook pasta according to package directions. Add ⅓ cup pasta water to the sauce to help thicken. When pasta is done cooking, drain and toss with sauce to serve.