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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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from Better Homes & Gardens Ingredients:
12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces |
1/3 cup shallots or 1/3 cup onion, finely chopped |
2 teaspoons olive oil (or canola oil) |
2 (14 ounce) cans reduced-sodium chicken broth |
1 (5 1/2 ounce) can apricot nectar |
1 lb butternut squash, peeled, halved, seeded, and cut into 1-inch cubes |
3/4 cup quinoa, rinsed and drained |
1 teaspoon ground cumin |
2 small zucchini, halved lengthwise and cut into 1-inch pieces |
Directions:
1. In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
2. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat.
3. Simmer, covered, 5 minutes. Add zucchini.
4. Cover and cook 10 minutes more or until squash and quinoa are tender.
5. Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.
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