Description
This satisfying one-pot stew is adapted from melskitchencafe.com, Using rotisserie chicken is a great shortcut and makes it possible to pull together for a weeknight meal.
Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper, optional
4 cloves garlic, finely minced
4 cups low-sodium chicken broth
1 can (14-oz) petite or regular diced tomatoes
3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
2/3 cup uncooked quinoa
Cayenne pepper, to taste, optional
3 cups cubed or shredded rotisserie chicken, white or dark meat
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped fresh spinach
Instructions
In a large pot heat the olive oil until hot. Add the chopped onions, oregano, crushed red pepper, and garlic. Sauté for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil.
Add the tomatoes, butternut squash, quinoa, and cayenne pepper. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot.
Add the chicken to the pot. Add the salt and pepper, adjusting to taste, if needed. Cook for 5 minutes to heat through. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Category: Main Dishes, Chicken, Stew
- Cuisine: American
Nutrition
- Calories: 402.28
- Sugar: 5.68 g.
- Sodium: 757.65 mg.
- Fat: 14.53 g.
- Saturated Fat: 3.39 g.
- Carbohydrates: 30.65 g.
- Fiber: 4.99 g.
- Protein: 40.92 g.
- Cholesterol: 113.56 g.
Keywords: rotisserie chicken, butternut squash, quinoa, spinach, tomatoes