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Chicken Pumpkin Stew

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40 mins total
10 mins prep

291 calories/serving

Recipe Filed Under
Chicken, Vegetable, Peanut Butter, Pumpkin, American, Easy, Quick, Kid-Friendly, Healthy, Main Dish, Dinner, Stew, Fall, Winter

Provided By: Woman's Day

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Ingredients

Serves:

1 Tbsp canola oil

11/2 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 (141/2 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

Directions

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.

Add 11/2 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.

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.