Curried Chicken Saute

from Cooking Light

1 1/2 t curry powder, divided
1 pound skinless, boneless chicken breasts
1 8 oz package of pre-sliced peppers
1 cup light coconut milk
1 lime

Heat a nonstick skillet over med-high heat. Sprinkle 1 t curry powder, 1/2 t salt, and 1/2 t black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 t curry powder to pan; saute 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minute or until mix is slightly thickened. Cut lime in half. Squeeze 1 T juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 t salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mix and lime wedges.

Yield: 4 servings