Chicken, Chilli & Butternut Squash Stew

Chicken, Chilli & Butternut Squash Stew

Serves 4

Full Choice 4 pts per serving

No Count ½ pt per serving

frylight spray

4 x boneless, skinless chicken breasts, cut into bite sized pieces

1 onion, chopped

2 garlic cloves, crushed

2 red chillies, deseeded & finely chopped

2 tbsp sun-dried tomato puree (2pts)

1.4 litres chicken stock

1 x 400g tin chopped tomatoes

1.3 kg butternut squash, peeled 7 cubed

1 x 400g tin cannellini beans, drained & rinsed

1 large bunch coriander, chopped

Spray a large pan with frylight and cook the chicken pieces for 4-5 mins, until lightlu browned.  Remove and set aside.

Spray the pan again, add the onion and cook 2-3 mins until beginning to soften.  Add the garlic and chillies and cook 1-2 mins until softened.  Add tomato puree and cook 1 min.

Return chicken to pan, add stock and tomatoes.  Bring to the boil and simmer gently for 10 mins.  Add squash and cook for 20 mins, until the squash is tender.

Now add the beans and cook 2-3 mins until heated through.  Season well and stir in the chopped coriander.

Note:  Reduce the points to 3 for full choice by using regular tomato puree.  Doing this would also make the dish completely no count.