Soup

Fall Chicken Stew is for Soup.

Fall Chicken Stew takes 15 minutes to prepare.

Fall Chicken Stew takes 20 minutes to cook.

Fall Chicken Stew makes 6 servings.

The ingredients for Fall Chicken Stew are:

1 tbsp. olive oil
1 1/2 lb. skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium yellow onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp. minced garlic
1 14 1/2 oz. container of low-sodium chicken broth
1 14 1/2 oz. can of diced canned tomatoes
1 tbsp. smoked paprika
3 cups of 1-in. cubes peeled sugar pumpkin (you can substitute the pumpkin with butternut squash)
8 oz. fresh green beans, cut in half
1 tbsp. cornstarch
1/4 cup reduced-fat creamy peanut butter

Here is how you make Fall Chicken Stew:

1. Heat oil in large saucepan over medium-high heat. Add chicken; saut? 4 minutes or until browned. Remove chicken and place on a plate. 2. Reduce heat to medium. Add onion, pepper and garlic; saut? 4 minutes until softened. 3. Add 1 1/2 cups broth, tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender. 4. Meanwhile, stir remaining broth, cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes, or until thickened. 5. Add salt and pepper to taste. Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user COOGLES.

The nutritional information for Fall Chicken Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 356.4

• Total Fat: 10.4 g
• Cholesterol: 91.3 mg
• Sodium: 761.2 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 8.1 g
• Protein: 42.7 g