Soup

Puerto Rican Chicken and Butternut Squash is for Soup.

Puerto Rican Chicken and Butternut Squash takes several minutes to prepare.

Puerto Rican Chicken and Butternut Squash takes 75 minutes to cook.

Puerto Rican Chicken and Butternut Squash makes 12 servings.

The ingredients for Puerto Rican Chicken and Butternut Squash are:

8 liters of water
8 teaspoons sea salt
8 chicken tights without skin or bone.
1 green bell pepper sliced
1 onion sliced yelow
6 garlic cloves chopped
4 cups of butternut squash chopped into cubes
2 yellow potatoes chopped into cubes
1.5 frozen Edamame
1 link 4" chorizo thinly sliced
8 oz Bariila multigrain penne pasta
10 leaves of lettuce thinly sliced
1/4 cup fresh coriander chopped

Here is how you make Puerto Rican Chicken and Butternut Squash:

Makes about 12 2 cups servingsIn a large pan place all water, the chicken, salt, pepper, onion, garlic, chorizo and salt. Bring it to a boil and let it boil for 45 minutes. Then add the squash, potatatoe,edamame and coriander leaves. let it biol for 15 minutes. Add the pasta and let it boil for 15 more minutes. Finally add the letucce leaves, cover the pan, let it biol 30 seconds, and turn off. let it sit for 15 minutes. Serve and enjoy!Number of Servings: 12Recipe submitted by SparkPeople user LADYANDREA2010.

The nutritional information for Puerto Rican Chicken and Butternut Squash is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 212.1

• Total Fat: 5.0 g
• Cholesterol: 42.6 mg
• Sodium: 1,672.8 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.6 g
• Protein: 15.6 g

The dietary needs meet for Puerto Rican Chicken and Butternut Squash is Low Fat