2 cups uncooked jasmine rice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons curry powder, divided
1/4 teaspoon pepper
2 tablespoons olive oil
1 garlic clove, minced
1 cup canned pumpkin
1/2 cup chicken broth
1/2 cup raisins
1/4 cup apple butter
1/2 teaspoon chinese five-spice powder
1/3 cup chopped cashews, toasted
minced fresh parsley

Cook rice according to package directions.

Meanwhile, sprinkle chicken with 1 teaspoon curry powder and pepper. 
In a large skillet, saute chicken in oil for 5-6 minutes or until no longer pink. 
Add garlic; cook 1 minute longer.
Stir in the pumpkin, broth, raisins, apple butter, five-spice powder and 
remaining curry powder. Bring to a boil. Reduce heat; simmer, uncovered, 
for 5-7 minutes or until heated through.
Stir cashews into cooked rice and serve with chicken mixture. 
Sprinkle with parsley. 

Yield: 5 servings.
Prep/Total Time: 30 min.