Chili pumpkin chicken

Yield: 6 Servings

Measure Ingredient
cup Pumpkin; cubed
1 tablespoon Vegetable oil
2 larges Yellow onions; chopped
3 Cloves garlic; minced
½ Green pepper; chopped
1 Rib celery; chopped
1 pounds Boneless skinless chicken breast halves
2 cups Defatted chicken stock
1 can (14-oz) whole tomatoes
⅔ cup Pitted prunes
½ cup Dried apricot halves
⅛ teaspoon Chili powder
1 teaspoon Salt

1. Peel and cut the pumpkin into cubes.

2. Heat the oil in a saute pan. Saute the onion, garlic, green pepper and celery in the oil for 7 to 10 minutes. Cover so that the steam from the vegetables helps them cook.

3. Add the chicken to the vegetables. Stir and cook until the meat is white on all sides.

4. Add the pumpkin, stock, tomatoes, dried fruit and spices. Simmer, uncovered, for 20 minutes.

280 Calories per serving 26 G Protein 6 G Fat 34 G Carbohydrate 360 MG Sodium 58 MG Cholesterol

Recipe by: Wholehearted Cooking--Terry Blondel Posted to TNT - Prodigy's Recipe Exchange Newsletter by phinehas@... on Nov 02, 1997

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