Chicken Paprikash

1 tbsp. canola oil
1 lb. chicken breast tenders, cut into 1-inch strips
1 cup chopped onion
1 cup thinly sliced red bell pepper
1½ tsp. bottled minced garlic
1/4 cup whipping cream
1 tbsp. paprika
1 tbsp. tomato paste
1 tsp. caraway seeds
1/2 tsp. salt
1/4 tsp. white pepper
1 14oz. can diced tomatoes, undrained

Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook
5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.

Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender.
Return chicken to pan. Stir in cream and remaining ingredients; cover and
simmer 5 minutes or until chicken is done and sauce is slightly thick