Ingredients

Scale

1 cup julienned carrots
1 cup thinly sliced onion
2 garlic cloves, minced
2 teaspoons olive oil
1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 Tablespoon all-purpose flour
1/4 cup water
3 Tablespoons white wine or chicken broth
1 cup (8 ounces) fat free plain yogurt
1 cup fresh or frozen peas
1/4 teaspoon each curry powder, salt, pepper, ground cumin, and ginger

BISCUITS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 1/2 teaspoons cold butter
1/2 cup fat free plain yogurt
1 1/2 teaspoons dried parsley flakes

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Instructions

1. In a large nonstick skillet, sauté the carrots, onion, and garlic in oil until tender.

2. Add chicken; cook and stir for 5 minutes.

3. Combine the flour, water, and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas, and seasonings. Transfer to a shallow 1 1/2 qt. baking dish coated with cooking spray; keep warm.

4. For biscuits, combine flour, baking powder, baking soda, and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.

5. Bake, uncovered, at 350° for 25 35 minutes or until biscuits are golden brown and stew bubbles around the edges.

Nutrition

Serving Size: 1 cup stew with 2 biscuits
Calories: 413
Sodium: 895mg
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 47g
Fiber: 5g
Protein: 37g
Cholesterol: 68mg