Chicken Stew With Butternut Squash And Quinoa

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Chicken stew with butternut squash and quinoa. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Chicken stew with butternut squash and quinoa is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Chicken stew with butternut squash and quinoa using 12 ingredients and 13 steps. Here is how you cook it.

It was very hearty and filling

Ingredients and spices that need to be Make ready to make Chicken stew with butternut squash and quinoa:

1. 1 1/2 lb butternut squash, peeled, seeded and chopped into half inch pieces
2. 4 cup reduced sodium chicken broth
3. 1 1/2 lb boneless skinless chicken breast
4. 1 tbsp evoo
5. 1 medium onion, finely chopped
6. 4 clove garlic, minced
7. 1 1/2 tsp dried oregano
8. 14 oz no sodium added diced tomatoes
9. 2/3 cup uncooked quinoa
10. 3/4 cup pitted and quartered kalamata olives
11. 1 fresh ground black pepper, to taste
12. 1/4 cup minced fresh flat-leaf parsley

Instructions to make to make Chicken stew with butternut squash and quinoa

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside
2. Steamthe remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside
3. In a large saucepan over medium-high heat, bring the chicken broth to a simmer
4. Add the chicken breast, cover, and cook until chicken is cooked through, about 15 minutes
5. Transfer the chicken to a plate and allow to cool. Pour broth into a medium-size bowl
6. Return saucepan to the stove top to medium heat. Add evoo
7. Add onion and cook, stirring occasionally, until onion has started to turn brown, 8 to 10 minutes
8. Add the minced garlic and oregano. Cook stirring for an additional 1 minute
9. To the saucepan, add tomatoes, butternut squash pieces and mashed butternut squash. Stir to combine
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes
11. Shred the chicken with your fingers or a fork
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes
13. Stir in parsley and serve

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