1/2 cup all-purpose flour
2 cans (14.5 oz.)ready to serve chicken broth
2 medium onions -- sliced
2 medium carrots -- sliced
4 new potatoes -- unpeeled, cubed
1 teaspoon curry powder
2 cloves garlic -- minced
4 boneless skinless chicken breast halves -- cut in
1/2" pieces 1/2 cup frozen corn
1/2 cup frozen sweet peas
Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and 3/4 cup of the broth; blend well. Set aside.
In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry powder and garlic. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Add chicken, corn and peas; cook over medium-low heat for 5-7 minutes or until chicken is no longer pink. Blend in flour mixture. Cook and stir over medium heat just until bubbly and thickened.
Makes 4 servings--380 calories--35 calories from fat--4 grams fat.