- I love it when friends share a recipe that they have tried and loved. Callie made this and loved it and I love her for sharing!! It's quick and uniquely yummy!
- 1 butternut squash-(buying it cubed makes the prep time so much easier!)
- 2 boneless, skinless chicken breasts
- 1 med. vidalia onion
1 red or green bell pepper
2 T olive oil
Low fat Chicken stock-about 1-2 cups
1/2 tsp oregano
1 tsp basil
1 tsp dried cilantro
1/2 tsp pepper
Sea Salt to taste
Hot sauce to taste-I used 1/8 tsp of cayenne pepper
Cube chicken breasts. In an iron skillet, add olive oil and saute 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.