Yield: 6 servings
Prep Time: 25 min
Cook Time: 25 min
1 Tablespoon canola or vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, visible fat trimmed, cut into 1-inch pieces
1 medium onion, chopped
1 medium red bell pepper, cut into 1-inch pieces
1 teaspoon minced garlic
One (14.5-ounce) can chicken broth
One (14.5-ounce) can diced tomatoes
1 Tablespoon smoked paprika
1/2 teaspoon salt
3 cups 1-inch cubes peeled sugar pumpkin or butternut squash (1 pound)
8 ounces fresh green beans, cut in half
1 Tablespoon cornstarch
1/4 cup creamy peanut butter
1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
2. Add 1 1/2 cups broth, the 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.
3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
Source: RecipeGirl.com (via Better Homes and Gardens)