Chicken Curry Pasta - cooking recipe

Ingredients

3 tablespoons butter
1 diced green pepper
1 diced onion (small to medium)
minced garlic (1 to 3 cloves depending on your garlic love)
3 tablespoons flour
3 tablespoons curry powder
28 ounces diced tomatoes, drained (very important to drain)
1 cup chicken stock (low sodium canned)
8 ounces sour cream
1 lb frozen diced chicken
1 (12 -16 ounce) box penne pasta
1/2 cup toasted sliced almonds (optional)

Preparation

In a sauce pan, heat the butter.
Saute the pepper, onion, and garlic until tender.
Stir in the flour and curry powder. Continue to cook 2 minutes over low heat.
Add the tomatoes and simmer for 5 minutes.
Add chicken stock and sour cream. Simmer until thickened.
Stir in diced chicken. Simmer until chicken is heated through.
While sauce simmers, cook penne according to package directions.
Drain pasta and put in serving bowl.
Pour sauce over penne. Stir.
Sprinkle with almonds, if desired or put on table to let each person add their own.