Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N cup | Pumpkin; cubed |
| 1 tablespoon | Vegetable oil |
| 2 larges | Yellow onions; chopped |
| 3 \N | Cloves garlic; minced |
| ½ \N | Green pepper; chopped |
| 1 \N | 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