1 skinless chicken breast

1 can mushroom soup

1 can coconut milk

1 small can mushroom pieces

¼ cup curry powder

¼ bell pepper sliced thin

¼ onion chopped course

4 asparagus spears, 2'' pieces

4 scallions, 2'' pieces including tops

1 carrot thinly sliced, use potato peeler

10 grape tomatoes sliced in half

1 crown of broccoli, small sections

dash of red pepper flakes

salt and pepper to taste

1 ¼ cups of Basmati Rice

2 cups water

3 Tbls. butter

Salt, dash

Cook the chicken in the 8'' Small Skillet until no longer pink.  Remove when done and cut into slices then into 1'' pieces.

While the chicken is cooking, in the 1 Quart saucepan add the water, butter, salt and rice.  Bring to a boil on medium heat with a lid on top.  Turn heat off after the rice has cooked for 3 minutes leave covered and on burner. No peeking or rice will not finish cooking.

Once the chicken has finished cooking remove it to a cutting board and add a little water to bottom of skillet, approximately 1-2 Tbls.  Scrape with Cutco ''Turn 'n Serve'' to remove any chicken bits.  Add the cut vegetables; bell pepper, onion, scallions, tomatoes, asparagus, carrot and broccoli.

In  the 3 Quart Saucepan  add the mushroom soup and mix in the can of coconut milk.

Add the pepper flakes, canned mushrooms, curry powder, salt and pepper.  

Stir to mix all together.

When the vegetables are aldenté pour off any liquid that has accumulated and add to soup mixture.  Simmer for 5 minutes then add the chicken. Stir and serve over the Basmati rice.

Note*  The heat adjustment is with the red pepper flakes so be careful.  Also,  you can change the fresh vegetables to what you have on hand.  It's all good!