Ingredients
- 1 tablespoons of. canola oil
- 1½ lb. skinless, boneless chicken thighs
- 1 medium onion
- 1 red pepper
- 1 teaspoon. minced garlic clove
- 1 can each (14 1/2 oz each) chicken broth and diced tomato plants
- 1 tablespoons of. smoked paprika
- ½ teaspoon. salt
- 3 c. 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
- 8 oz. fresh eco-friendly beans
- 1 tablespoons of. corn starch
- ¼ c. reduced-fat creamy peanut butter
Directions
- Heat oil in large saucepan over medium-high temperature. Add chicken saut 4 minutes or until browned. Remove to some plate. Reduce heat to medium. Add onion, pepper and garlic clove saut 4 minutes until softened.
- Add 1 1/2 cups broth, the tomato plants, paprika and salt. Provide 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 corn starch and peanut butter inside a bowl until smooth. Increase pot stir until blended. Prepare 2 minutes or until thickened.
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