Chicken stew with butternut squash and quinoa
Chicken stew with butternut squash and quinoa

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken stew with butternut squash and quinoa. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken stew with butternut squash and quinoa is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chicken stew with butternut squash and quinoa is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken stew with butternut squash and quinoa using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chicken stew with butternut squash and quinoa:
  1. Make ready butternut squash, peeled, seeded and chopped into half inch pieces
  2. Prepare reduced sodium chicken broth
  3. Take boneless skinless chicken breast
  4. Make ready evoo
  5. Get onion, finely chopped
  6. Prepare garlic, minced
  7. Get dried oregano
  8. Take no sodium added diced tomatoes
  9. Prepare uncooked quinoa
  10. Take pitted and quartered kalamata olives
  11. Take fresh ground black pepper, to taste
  12. Take minced fresh flat-leaf parsley
Steps to make Chicken stew with butternut squash and quinoa:
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside
  2. Steamthe remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside
  3. In a large saucepan over medium-high heat, bring the chicken broth to a simmer
  4. Add the chicken breast, cover, and cook until chicken is cooked through, about 15 minutes
  5. Transfer the chicken to a plate and allow to cool. Pour broth into a medium-size bowl
  6. Return saucepan to the stove top to medium heat. Add evoo
  7. Add onion and cook, stirring occasionally, until onion has started to turn brown, 8 to 10 minutes
  8. Add the minced garlic and oregano. Cook stirring for an additional 1 minute
  9. To the saucepan, add tomatoes, butternut squash pieces and mashed butternut squash. Stir to combine
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes
  11. Shred the chicken with your fingers or a fork
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes
  13. Stir in parsley and serve

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