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Harvest Chicken Skillet Stew
Harvest Chicken Skillet Stew

Harvest Chicken Skillet Stew

35 Min(s)
5 Min(s) Prep
30 Min(s) Cook
Healthy Living
This hearty chicken stew only takes five minutes to put together and—bonus!—it all happens in a single skillet.
What You Need
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6 servings
Original recipe yields 6 servings
1/2 cup KRAFT Zesty Italian Dressing, divided
1 lb. boneless skinless chicken breast s, cut into 1-inch pieces
1 onion, chopped
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
2 cups cubed butternut squash (1-inch)
1 can (14-1/2 oz.) chicken broth
1 can (15 oz.) great Northern beans, drained, rinsed
2 apple s, cored, cut into thin wedges
1/4 cup chopped fresh parsley
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Let's Make It
1
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.
2
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.
3
Sprinkle with remaining parsley just before serving.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 810mg
35%
Total Carbohydrates 27g
10%
Dietary Fibers 6g
21%
Sugars 12g
24%
Protein 27g
54%
Vitamin A
110%
Vitamin C
15%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
1-3/4 qt. or 6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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