Stovetop Butternut Squash And Chicken Stew With Quinoa Recipes

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STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA



Stovetop Butternut Squash and Chicken Stew with Quinoa image

This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.

Provided by Kalypso

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 19

½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chicken tenderloins
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 clove garlic, minced
1 onion, diced
½ cup diced red bell pepper
2 links precooked apple chicken sausage, sliced into rounds
3 cups chicken stock, divided
1 tablespoon minced fresh tarragon
½ teaspoon rubbed sage
½ teaspoon garam masala
2 cups butternut squash - peeled, seeded, and cubed
1 cup diced carrots
2 celery ribs, chopped
1 apple - peeled, cored and diced
1 cup quinoa, rinsed and drained
1 tablespoon butter

Steps:

  • Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
  • Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
  • Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
  • Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g

STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA



Stovetop Butternut Squash and Chicken Stew with Quinoa image

This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.

Provided by Kalypso

Categories     Chicken Stew

Time 1h5m

Yield 6

Number Of Ingredients 19

½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chicken tenderloins
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 clove garlic, minced
1 onion, diced
½ cup diced red bell pepper
2 links precooked apple chicken sausage, sliced into rounds
3 cups chicken stock, divided
1 tablespoon minced fresh tarragon
½ teaspoon rubbed sage
½ teaspoon garam masala
2 cups butternut squash - peeled, seeded, and cubed
1 cup diced carrots
2 celery ribs, chopped
1 apple - peeled, cored and diced
1 cup quinoa, rinsed and drained
1 tablespoon butter

Steps:

  • Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
  • Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
  • Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
  • Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g

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