Chicken Squash Stovetop Entree

By nekmor

A little southwestern flair in a quick stovetop meal.

Ingredients

• 1 lb boneless chicken breast and/or thighs sliced fajita thin
• 3 yellow, green or mixed squash sliced 1/8th inch (thin but not razor thin)
• 1 large sweet onion (almost razor thin)
• 1/2 lb frozen corn
• 1 can green chiles, diced
• 1 can tomatoes diced (roasted if available)
• 1 sweet red pepper sliced same as squash
• 2 TBS olive oil (if hot oil is available use it; I like harissa)
• 1 tsp black pepper
• 2 tsp cumin
• 3 TBS minced garlic
• 2 TBS butter

Details

Servings 6
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

1- Heat olive oil over medium heat in a large skillet or wok
2- add garlic and saute until fragant, don't brown
3- add chicken and turn up heat to begin browning
4- while chicken is browning drain the diced tomatoes and chiles then combine with spices
5- when chicken is cooked through and BEGINS to brown add onion and red pepper and continue to stir until onion wilts
6- add squash and continue to stir on medium high
7- DON'T overcook, if there is too much liquid from the chicken drain some so it is a stir fry, not soup!
8- when sqush begins to brown (or begins to soften a little if too much liquid has accumulated) add tomato and spice mixture
9- simmer 5 minutes and service before it all melts!

I serve with mashed potatoes and the very first time our daughter ate the entree and mashed potato separately, I ate it with some of the sauce on my potatoes and the entree on the side and my wife put the whole thing on the potatoes!