8 oz. peach low-fat yogurt
1 tsp. cornstarch
1 c. sweet bell pepper strips
1/2 c. chopped onion
2 1/2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 c. chicken broth
1 1/2 lb. boned and skinned chicken breasts, cut in strips
1 c. frozen peas
2 tsp. lemon juice

Combine small amount of yogurt with cornstarch and return to yogurt container.

Place bell pepper, onion, curry powder, salt, pepper, and broth in skillet and bring to a boil. Reduce heat and simmer uncovered until onion is tender, 3-4 minutes.

Stir in chicken and simmer 2-4 minutes. Add extra broth if necessary. Add peas. Cook until chicken is tender. Reduce heat and add yogurt. Stir over low heat until hot.

Sprinkle with lemon juice. Stir gently. Serve over rice.