We made this for dinner tonight and it was tasty!
12 oz skinless, boneless chicken breast halves, cut into 1-inch pieces (we used a rotisserie chicken to make life easier)
1/3 C. finely chopped shallot or green onion
2 tsp. olive oil
2 14-oz cans reduced-sodium chicken broth
1 5.5-oz can apricot nectar
1 lb. butternut squash, peeled, halved, seeded, cut in 1-inch cubes
3/4 C. quinoa, rinsed and drained
1 tsp. ground cumin
2 small zucchini, halved lengthwise and cut in 1-inch pieces
1. In saucepan cook chicken and shallot in hot oil over medium heat, 2-3 min. or until onion is tender, stirring occasionally.
2. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
3. Add zucchini. Cover and cook 10 min. more or until squash and quinoa are tender. Season to taste with salt and pepper.
Makes 6 servings. 226 cal, 4g fat, 33mg cholesterol, 454mg sodium, 31g carbs, 3g fiber, 19g protein. (Recipe from the Oct/07 Better Homes & Gardens)