Ingredients:

• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 teaspoons Maharajah Curry Powder
  
• 12 oz skinless boneless chicken breast halves, cut into pieces
• 1 cup low fat sour cream
• 1 cup asparagus, sliced into 1" pieces

Directions:

1. Heat oil in a large skillet add onion and sauté over medium heat until translucent, about 5 minutes.
2. Add garlic and cook 1 minute.
3. Sprinkle onions and garlic with 1 teaspoon of the curry powder and cook for 1-2 more minutes.
4. Lightly season chicken with salt and pepper and remaining curry powder.
5. Remove onions from skillet and set aside.
6. Add chicken to skillet and cook for about 3 minutes on each side and remove from skillet.
7. Return onions to the skillet and add sour cream, stirring constantly until mixture thickens.
8. Return chicken to skillet and continue to cook until chicken is tender, turning once.
9. Add asparagus a few minutes before chicken is done.
10. Garnish with cilantro.

Serves: 4

Nutritional Information (per serving):

Calories 368
Protein 27.5g
Carbs 35.4g
Fat 16.1g
Sat Fat 5.7g
Trans Fat 0g
Fiber 2.0g
Sodium 97.5mg
Sugar 2.0g