Ingredients:
1 tablespoon vegetable oil
1¼ pounds skinless, boneless chicken breasts, cut into 1-inch chunks
3 tablespoons flour
1 onion cut into ½-inch chunks
4 cloves garlic, slivered
1 large butternut squash (2½ pounds), peeled and cut into 1-inch chunks
2 cups canned no-salt-added chopped tomatoes
1 cup chicken broth
½ cup apple juice
2 tablespoons of no-salt-added tomato paste
½ teaspoon each dried sage and salt
¼ teaspoon pepper
Directions:
1. In a large nonstick Dutch oven or flameproof casserole, heat 1½ teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Add half of the chicken to the pan and sauté for 3 minutes or until lightly browned on both sides. Transfer the chicken to a plate. Repeat with the remaining chicken and 1½ teaspoons oil.
2. Add the onion and garlic to the pan and sauté for 7 minutes or until the onion is soft. Add the squash, stirring to coat. Add the chopped tomatoes, broth, apple juice, tomato paste, sage, salt and pepper and bring to a boil. Reduce to a simmer, cover and cook for 7 minutes.
3. Return chicken to the pan, bring to a simmer, cover and cook for 10 minutes or until the chicken is cooked through and the squash is tender. Serves 4.
Nutrition information: Calories 388; Fiber 7g; Protein 38g; Total Fat 6g; Saturated Fat 1g; Cholesterol 82mg; Sodium 662 mg.
Kaye’s note: Be certain to measure a 1-cup (or less based on need) serving of this because it goes down easily and I’ve found myself “eating ahead” of my pouch – eating too much too fast.
