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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 317.5
  • Total Fat: 14.4 g
  • Cholesterol: 34.1 mg
  • Sodium: 1,124.0 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 7.9 g
  • Protein: 23.2 g

View full nutritional breakdown of Butternut Squash with Chicken calories by ingredient
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Butternut Squash with Chicken

Submitted by: SHIPCORD

Introduction

Cubed squash sauteed with chicken breast with a variety of spices. Originally found in an American Indian recipe data base, I added a few of my own touches. Cubed squash sauteed with chicken breast with a variety of spices. Originally found in an American Indian recipe data base, I added a few of my own touches.
Number of Servings: 4

Ingredients

    1 butternut squash (any squash will do)
    8 oz chicken breast
    1 med. vidalia onion
    1/4 cup green pepper
    2 TBLS olive oil
    Low fat Chicken stock
    1 tsp Oregano
    1/2 tsp basil
    1/2 tsp dried cilantro
    1/2 tsp seasoned pepper
    Chopped Walnuts
    Sea Salt to taste
    Hot sauce to taste


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Directions

Peel and cube squash. Cube chicken breasts. I use boneless skinless free range fillets. In an iron skillet, add olive oil and sautee chicken breasts with spices, onion and green pepper. Add squash and chicken stock and simmer until squash is soft. Add chopped walnuts and season with hot sauce. Salt to taste.
Mushroom slices are also a good additive.

Number of Servings: 4

Recipe submitted by SparkPeople user SHIPCORD.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Delicious! I was a little hesitant about this, but it was one of the best dinners I've made in a while- and my whole house smells good. I'll CERTAINLY be making it again. I served it over couscous and added mushrooms! - 2/28/09

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  • i browned the chicken, removed from pan... browned onions and squash and added the chicken back to the pan. i also added a touch of parm cheese b4 serving. Very healthy, low cal, hearty and tasty. Thank you. - 3/5/11

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  • Rather complicated to make. I used acorn squash, and peeling it was a nightmare. I would suggest perhaps boiling the squash in the chicken stock before trying to cube it so the skin peels off more easily. Other than that, spectacular meal. My husband couldn't say enough good things about it. - 3/17/09

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