Chicken Pumpkin Stew

By Donna Meadow from Woman's Day | October 3, 2006

Photo: Mary Ellen Bartley

• Nutrition Facts
• Yield 6 servings
• Amount Per Serving
• Calories 291
• Total Fat 11g
• Saturated Fat 2g
• Cholesterol 94mg
• Sodium 616mg
• Total Carbohydrates 21g
• Dietary Fiber 2g
• Protein 28g

• Active Time: 10 minutes
• Total Time: 40 minutes

INGREDIENTS

• 1 Tbsp canola oil
• 1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
• 1 medium onion, chopped
• 1 red pepper, cut in 1-in. pieces
• 1 tsp minced garlic
• 1 can each (14 1/2 oz each) chicken broth and diced tomatoes
• 1 Tbsp smoked paprika
• 1/2 tsp salt
• 3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
• 8 oz fresh green beans, cut in half
• 1 Tbsp cornstarch
• 1/4 cup reduced-fat creamy peanut butter
• 
  

PREPARATION

1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.

2. Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.

3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.