SQUASH RECIPES WITH CHICKEN RECIPES

Name: Squash & Chicken Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 5 servings.
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces; 1 can (28 ounces) stewed tomatoes, cut up; 3 cups cubed peeled butternut squash; 2 medium green peppers, cut into 1/2-inch pieces; 1 small onion, sliced and separated into rings; 1 cup water; 1 teaspoon salt; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon pepper; 2 tablespoons minced fresh parsley; Hot cooked couscous, optional

SQUASH & CHICKEN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Squash & Chicken Stew Recipe: How to Make It - Taste of Home image

We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 5 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 867mg sodium, CarbohydrateContent 31g carbohydrate (13g sugars, FiberContent 7g fiber), ProteinContent 37g protein.

CHICKEN AND BUTTERNUT SQUASH RECIPE - BETTYCROCKER.COM

Chicken and Butternut Squash Recipe - BettyCrocker.com image

Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

4 bone-in chicken breasts (about 2 lb), skinned
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

Steps:

Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 370 , CarbohydrateContent 37 g, FatContent 1 , FiberContent 6 g, ProteinContent 40 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 540 mg

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