This recipe for Chicken Pumpkin Stew is simple to make and delivers a perfect dinner for a cool fall evening.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Chicken Pumpkin Stew
This recipe is simple to make and delivers a perfect dinner for a cool fall evening.
Recipe Details
Servings: 6 servings
Calories: 296kcal
Ingredients
- 1 tablespoon canola or vegetable oil
- 1½ 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
- ½ teaspoon salt
- 3 cups (about 1 pound) 1 inch cubes peeled sugar pumpkin or butternut squash
- 8 ounces fresh green beans, cut in half
- 1 tablespoon cornstarch
- ¼ cup creamy peanut butter
Instructions
- Heat oil in a large saucepan over medium high heat. Add chicken and sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic, sautéing 4 minutes until softened.
- Add 1½ cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer for 12 minutes or until chicken and pumpkin are tender.
- 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.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use gluten free brands for: peanut butter and chicken broth.
Nutrition
Serving: 1serving, Calories: 296kcal, Carbohydrates: 20g, Protein: 27g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 108mg, Sodium: 463mg, Potassium: 976mg, Fiber: 4g, Sugar: 9g, Vitamin A: 8067IU, Vitamin C: 45mg, Calcium: 79mg, Iron: 3mg