Tuesday, February 19, 2008

Chicken and Butternut Squash Stew

12 ounces chicken breast, cut into chunks
1 – 2 pound butternut squash, peeled, deseeded and cut into chunks
¾ cup frozen corn
1 cup quartered artichoke hearts
2 whole cloves garlic
1 large tomato, chopped
3 large shallots, sliced
1 tablespoon olive oil
Salt and pepper to taste
1/8 cup sunflower seeds
1/8 cup pine nuts
2 cups chicken broth
1/8 cup sun-dried tomatoes
3 large basil leaves, chopped

Heat a medium saucepan. Add oil and heat. Saute shallots in salt and pepper. Add nuts and toast. Add vegetables and broth; reduce heat to low and cook 30 minutes. Add chicken and basil, then cook another 30-40 minutes on low heat. Serves 4.

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