Tomato Chicken Curry
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Boneless; skinless chicken breasts, cut into bite size pieces |
| 2 | tb | All-purpose flour |
| 2 | tb | Olive oil |
| 1 | c | Chopped onions |
| 1/2 | c | Julienne-cut carrots |
| 2 | Cloves garlic; minced | |
| 1 | cn | (8 ounce) tomato sauce |
| 1 | c | Frozen peas |
| 1/2 | c | Chicken broth |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | ds | Ground red pepper |
| 1/2 | lb | Linguine or spaghetti; cooked and drained |
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