Description

Nutrition Information Per serving: 450 calories, 13 g fat, 3.5 g saturated fat, 40 g carbohydrate, 41 g protein

Ingredients

Directions

2 pounds        chicken cutlets, cut into 1-inch pieces
3 TBLS        olive oil
1            onion, diced (about 2 cups)
1 ½ TBLS        flour
1 tsp            dried thyme
1 tsp            dried oregano
1 tsp            dried basil
1            bay leaf
1 TBLS        tomato paste
½ cup            red wine
1 pound        butternut squash, cut into chunks
1 can (14 oz)        diced tomatoes, drained
½ cup            orange juice
1 ½ cups        low-sodium chicken broth
1 ½ cups        uncooked elbow or other small pasta
1 bag (1 pound)    spinach leaves
1 tsp            salt
½ tsp            black pepper
½ cup            grated fresh Parmesan cheese

In large frypan with lid or stockpot, warm olive oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. While onion is cooking, place chicken pieces in colander over sink, sprinkle with flour and toss to coat.

Add chicken to the pan and brown, stirring occasionally, about 3 minutes. Add thyme, oregano, basil, bay leaf and tomato paste; cook one minute, stirring constantly. Raise heat to high, add wine and scrape up brown bits from the bottom of the pan, cooking another minute. Add squash, tomatoes, orange juice and chicken broth. Bring to a boil, cover, reduce heat to a gentle simmer and cook until squash is beginning to soften, about 7 – 9 minutes. Add pasta, stir, cover and simmer an additional 10 minutes.

Add spinach a handful at a time and continue to simmer another 3 – 4 minutes, until greens are beginning to wilt and stew is cooked through thoroughly. Season with salt and pepper and stir well.

To serve, ladle into soup bowls and top with sprinkling of Parmesan cheese.

Nutrition Information, Per Serving:
450 calories; 13 g fat; 3.5 g saturated fat; 40 g carbohydrate; 41 g protein