Curried Chicken in Coconut-Peanut Sauce

1 tablespoon olive oil
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 medium onion, chopped
1 (14.5-ounce) can no-salt-added petite diced tomatoes, undrained
1 cup canned, unsweetened lite coconut milk
1/4 teaspoon crushed red pepper flakes
1 - 2 teaspoons curry powder
1 tablespoon crunchy peanut butter
Juice of half a lime
Garnish: chopped fresh cilantro and chopped peanuts
Hot cooked rice

Heat oil in a large saucepan over medium-high heat. Add chicken and sauté 5 minutes or until lightly browned; remove from pan**. Add onion to pan, scraping bottom of pan to loosen browned bits. Sauté 5 minutes or until tender.

Return chicken to pan; stir in tomatoes and next 4 ingredients (through peanut butter). Cover, reduce heat and simmer 15 minutes. Remove from heat; stir in lime juice and sprinkle with cilantro and peanuts, if desired. Serve over rice.

Yield: 4 servings

**To follow Make Ahead Method, omit chicken and proceed with directions from this point.