Confetti Chicken Big Bowl

Nutrition facts per serving: 454 cal., 25 g total fat (12 g sat. fat), 44 nig chol., 1,087 mg sodium, 3 3 g carbo., 4 g fiber, 26 g pro.1 lb. skinless, boneless chicken breast halves, cut into 1-inch cubes
2 Tbsp. cooking oil
4 tsp. minced garlic (8 cloves)
4 tsp. minced fresh ginger
1 Tbsp. red curry paste or 1/4 tsp. ground red pepper
1 tsp. ground cumin
4 cups water
14-oz. can purchased unsweetened coconut milk
2 cups purchased shredded carrots
2 cups small broccoli florets
1 medium red sweet pepper, cut into bite-sized strips
3-oz. pkgs. chicken-flavored ramen noodles, coarsely broken
2 cups snow pea pods, halved crosswise
2 Tbsp. soy sauce
4 tsp. lime juice
1 cup slivered fresh basil
1/3 cup snipped fresh cilantro

In a 4-quart Dutch oven cook chicken in 1 tablespoon of hot oil over medium-high heat for 3 to 4 minutes or until no longer pink and lightly browned.
Remove; set aside.
Add remaining oil to pan.
Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds.
Stir in water, coconut milk, carrot, broccoli, sweet pepper, and noodles (set seasoning packets aside).
Bring to boiling; reduce heat.
Simmer, covered, for 3 minutes.
Stir in cooked chicken, pea pods, contents of ramen noodle seasoning packets, soy sauce, and lime juice, then stir in the basil and cilantro.
Serve in soup bowls.

Makes 6 servings