Got a taste for coconut or curry tonight? Try out this tasty recipe for Coconut Curry Chicken Smoked Sausage Skillet. Yummy in the tummy!

Makes: 4 servings (about 1-1/2 cups each)

1 package (14 oz.) Hillshire Farm Chicken Smoked Sausage, cut into 1/2- inch thick slices
1 each: large green and red bell pepper, cut into 1-inch chunks
1 garlic clove, minced
1 can (13.5 oz) light coconut milk
2 teaspoons curry powder
1 can (20 oz) pineapple chunks, drained
Cooked white or brown rice
Chopped cilantro, chopped peanuts, raisins (optional)

1. Spray a large non-stick skillet with no-stick cooking spray. Add sausage, bell peppers and garlic; cook and stir on medium-high heat for 8 minutes or until peppers are crisp-tender and sausage is heated through.

2. Combine coconut milk and curry powder. Add to chicken mixture. Bring to a boil. Reduce heat; simmer uncovered 10 minutes. Stir in pineapple; heat through.

3. Serve over rice, sprinkle with cilantro, peanuts and raisins, if desired

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