Dinner

Squash and Chicken Stir Fry - 1 cup per serving is for Dinner.

Squash and Chicken Stir Fry - 1 cup per serving takes 15 minutes to prepare.

Squash and Chicken Stir Fry - 1 cup per serving takes 15 minutes to cook.

Squash and Chicken Stir Fry - 1 cup per serving makes 16 servings.

The ingredients for Squash and Chicken Stir Fry - 1 cup per serving are:

2 1/2 pounds chicken breast, boneless and Skinless - cubed

6 large squash - sliced (about 6 cups)
1/2 medium onion - slivered
4 medium to large carrots - sliced

1 tablespoon garlic, minced - divided in halves
Pam - nonstick spray
Parkay squeeze butter - 2 tablespoons - divided in half

Spice Mix:
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon Ms. Dash Lemon Pepper Blend

Thickener:
2 Tablespoons starch (I use potatoe Starch as I am allergic to corn) mixed in with some cool water to make a thin mixture

Here is how you make Squash and Chicken Stir Fry - 1 cup per serving:

Makes 16 1-cup servings.Cube the chicken into 1/2 inch cubes. Easier to do if the chicken is slightly frozen. Discard any fat, tendons or gristle. Put in a bowl until ready to cook.Slice the squash about the thickness of a 1-2 quarters. Do the same with the carrots. Sliver the onion into very thin sections - or mince the onion. Put all vegetables in a bowl until ready to cook.Mix all the dry spices together. Put into a small bowl. Put garlic into another small bowl.Spray Pam in a cooking skillet. Heat a large skillet or electric skillet (to 350 degrees) to a high temperature. Add 1 tablespoon of Parkay, 1/2 the garlic, and quickly drop in the vegetables and stir while cooking until the colors of the vegetables are bright - about 5-7 minutes. Put Vegetables into large bowl.Bring skillet back to high temperature. Add remaining tablespoon of parkay and remaining garlic, meat and the spice blend. Stir often and cook until the inside of the chicken is opaque and the liquids run clear. (this should take about 7-10 minutes).Remove chicken from the broth that cooked out of the chicken. Leave the broth in the skillet. Put chicken in bowl with cooked vegetablesBring broth (should be about 1 cup - if not, add or chicken broth) to boiling. Slowly drizzle in the starch and water mix until the broth thickens to a sauce. - This should only take about a minute.Pour sauce over Chicken and Vegetable mixture. Stir well. Serve immediately.Serve with Basmati Rice and Fresh Fruit.Number of Servings: 16Recipe submitted by SparkPeople user NRVLAURA.

The nutritional information for Squash and Chicken Stir Fry - 1 cup per serving is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 104.0

• Total Fat: 2.0 g
• Cholesterol: 34.2 mg
• Sodium: 65.6 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.9 g
• Protein: 15.3 g

The dietary needs meet for Squash and Chicken Stir Fry - 1 cup per serving is Lactose Free