1 carton (8 oz.) peach lowfat yogurt
1 tsp. cornstarch
1 c. sweet red bell pepper strips
1/2 c. onion, chopped
2 1/2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. black pepper
1/2 c. chicken broth
1 1/2 lbs. boneless chicken breasts cut into 1/2 inch strips
1 c. frozen peas
Lemon juice

In a cup, combine a small amount of yogurt with cornstarch. Stir mixture back into yogurt container. In a medium skillet, combine pepper strips, onion, curry powder, salt, black pepper and chicken broth. Bring to a boil. Reduce heat and simmer uncovered until onion is almost tender, 3-4 minutes. Stir in chicken. Simmer uncovered 2 minutes, adding additional chicken broth if necessary. Add peas and continue cooking until chicken is tender, about 4 minutes. Reduce heat. Stir in yogurt, cook and stir over low heat until hot, 2-3 minutes. Sprinkle with lemon juice, stir gently. Serve over steamed rice if desired. Makes 4 servings.