Yield: 1 Servings
|1 medium||Sweet potato or yam, peeled and cubed|
|3 smalls||Red potatoes, cubed (unpeeled)|
|½ \N||Acorn or butternut squash, peeled and cubed|
|½ medium||Onion, diced|
|½ \N||Boneless chicken breast|
|2 \N||Knorr vegetable bouillon cubes|
|1 cup||Red wine vinegar|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Dried basil|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||Dried parsley|
Cut chicken into strips, place in vinegar and marsala with oregano, basil and parsley. Marinate ½ hour. Boil squash and sweet potato in 6 c water with 1 bouillon cube until water is reduced to about 2 c and squash is very soft. Mash squash, sweet potato coarsely, mixing with the water still in the pot, add the butter. (If a smoother soup is desired, put it in the blender).
Meanwhile, boil chicken, red potatoes and onion in 4 c water, ¼ c marinade from chicken with 1 bouillon cube.
When potatoes and chicken are cooked through, add ½ c cooking water, red potatoes and onion to the mashed squash and sweet potato. Shred the chicken and add to the mixture. Simmer for a few minutes and serve. Posted to EAT-L Digest 08 Apr 97 by Tania Hewes <taniah@...> on Apr 9, 1997