Chicken Pumpkin Stew



  • 1  tablespoon(s) canola oil
  • 1 1/2pound(s) skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
  • 1  medium onion,  chopped
  • 1  red pepper,  cut in 1-in. pieces
  • 1  teaspoon(s) minced garlic
  • 1  can(s) each (14 1/2 oz each) chicken broth and diced tomatoes
  • 1  tablespoon(s) smoked paprika
  • 1/2 teaspoon(s) salt
  • 3  cup(s) 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
  • 8  ounce(s) fresh green beans,  cut in half
  • 1  tablespoon(s) cornstarch
  • 1/4 cup(s) reduced-fat creamy peanut butter





  1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
  2. Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.