Main dishes

Harvest Chicken Skillet Stew

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photo by:kraft

time

prep:

5 min

total:

35 min

servings

total:

1-3/4 qt. or 6 servings, about 1 cup each

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What You Need

1/2

cup KRAFT Zesty Italian Dressing, divided

lb. boneless skinless chicken breasts, cut into 1-inch pieces

onion, chopped

pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped

cups cubed butternut squash (1-inch)

can (14-1/2 oz.) chicken broth

can (15 oz.) great Northern beans, drained, rinsed

apples, cored, cut into thin wedges

1/4

cup chopped fresh parsley

Make It

HEAT 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.

ADD remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.

SPRINKLE with remaining parsley just before serving.

Kraft Kitchens Tips

Best of Season

Apples are available year round but peak season is from September to November. Look for firm well-colored apples with a fresh aroma. The skin should be free of gouges and bruises. We used Honey Crisp and Granny Smith apples when preparing this dish but feel free to use your favorite cooking apple when preparing this tasty stew.

Food Facts

Butternut squash is a winter squash with a hard thick skin. Since the deep yellow- to orange-colored flesh is firmer than that of summer squash, it requires a longer cooking time. Winter squash is at its peak from early fall through winter. Choose squash that is heavy for its size with a deeply colored peel free of spots and blemishes. You will need about half of a medium squash to get the 2 cups cubed squash needed to make this recipe.