Chicken With Butternut Squash

Name: Chicken With Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 453.59 g boneless skinless chicken breast, cut into 1 inch pieces; 4.92 ml extra virgin olive oil; 1 large onion, chopped; 4 garlic cloves, minced (I use a garlic press); 907.18 g butternut squash (weight before being peeled, seeded, and cut into 1/2-inch pieces 1 lb=appx 1.5 cups); 4.92 ml dried thyme; 4.92 ml rosemary; 396.89 g nonfat chicken broth (If your can or box is smaller you can add some water and bullion); 59.16 ml grated parmesan cheese (optional)

Submitted by Mamas Kitchen Hope

"I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!"

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photo by Mamas Kitchen Hope

Ready In:: 40mins
Ingredients:: 9
Serves:: 4

ingredients

453.59 g boneless skinless chicken breast, cut into 1 inch pieces
4.92 ml extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced (I use a garlic press)
907.18 g butternut squash (weight before being peeled, seeded, and cut into 1/2-inch pieces 1 lb=appx 1.5 cups)
4.92 ml dried thyme
4.92 ml rosemary
396.89 g nonfat chicken broth (If your can or box is smaller you can add some water and bullion)
Garnish
59.16 ml grated parmesan cheese (optional)

directions

Heat olive oil in a large nonstick frying pan using medium high heat .
Add chicken and brown on both sides. Remove and keep warm.
Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
Serve over pasta preferably, whole grain or brown rice.
Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

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Reviews

This recipe concept is really fantastic. But, the writing of this recipe left a lot to be desired. Please re-write it! I made this only I didn't use the cumin or tarragon, I used rosemary, thyme and salt and pepper to taste and as I didn't have any chicken broth handy I used a 1/3 cup of sherry, and the remainder of the liquid was water. It was really, really quite delicious. The directions actually are sort of confusing as they first say to put olive oil into a pan sprayed with cooking oil. err? So, I just used the olive oil and followed step 1 exactly. Careful with your garlic so it doesn't burn (this will turn it bitter). So, on concept this one would get 5 stars... but on writeup it is a bit confusing as the written directions don't have tarragon or thyme in it. I omitted the cumin all together. This, however, was soooo very tasty once it was all done. So, give it a try and just season it the way you want to season it. Then it will be the 5 stars it deserves.

Sugasnaps
This was bland and tasteless.

Shannon Kreis
Yum! I found it easier to microwave the squash for 5 minutes before putting it into the pan, used approx. 1 1/2c chicken broth (you need to cook the squash for le6-8 minutes v. the 12-15 this actually takes, so it doesn't reduce much) and just put the chicken right into the stock with the squash. <br/>I also used Mrs. Dash to replace the spices, as I couldn't find my rosemary. Definitely made it easier and the flavor a bit fuller. Great recipe, thanks for sharing the foundation!

tsandermarks
I loved this and so did my husband. I varied from the recipe slightly, using chicken thighs instead of breasts. I also added 1/4 c. of dry sherry as suggested by another reviewer. I followed the rest as written. I served it over rice.I think it would be an easy recipe to change, such as adding mushrooms or eggplant and increase for a crowd. It is lovely to look at and is company worthy. An added advantage is it is quite easy and some ingredients could be made ahead and then put together quickly. Definitely will make again.

Lynne J.
Any meal the whole family will eat gets five stars from me. I don't like Rosemary so I substitued Tarragon. Thanks for the recipe.

junkmail

Tweaks

I loved this and so did my husband. I varied from the recipe slightly, using chicken thighs instead of breasts. I also added 1/4 c. of dry sherry as suggested by another reviewer. I followed the rest as written. I served it over rice.I think it would be an easy recipe to change, such as adding mushrooms or eggplant and increase for a crowd. It is lovely to look at and is company worthy. An added advantage is it is quite easy and some ingredients could be made ahead and then put together quickly. Definitely will make again.

Lynne J.