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Ingredientes
- 1 Tbsp. butter or possibly margarine
- 2 c. minced onion divided
- 2 x garlic cloves, chopped
- 1/2 c. dry Marsala or possibly apple cider
- 2 Tbsp. minced fresh parsley
- 3/4 tsp dry thyme divided
- 3/4 tsp black pepper divided
- 1/2 tsp salt divided
- 1/2 tsp dry basil
- 1 can diced tomatoes with basil-garlic-oregano (14.5 ounces)
- 2 c. water
- 2 c. diced peeled acorn squash
- 1 c. diced carrot
- 2 can Great Northern beans (15 ounces, each) liquid removed
- 1 lb skinless boneless chicken breast
- 2 slc bacon
- 1/2 lb smoked turkey sausage cut into 1/4-inch slices
Direcciones
- The squash-and-bean mix (steps 1 and 2) can be prepared a day ahead of time; cover and chill.
- 1. Heat margarine in a large ovenproof Dutch oven over medium heat. Add in 1 c. onion and garlic, and saute/fry for 5 min. Add in Marsala, parsley, 1/4 tsp. thyme, 1/4 tsp. pepper, 1/4 tsp. salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 min. Spoon into a bowl; set aside.
- 2. Combine 1/4 tsp. salt, 2 c. water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 min or possibly till the vegetables are tender. Partially mash the beans with a potato masher, and add in beans and tomato mix to pan. Cook over medium-low heat 30 min or possibly till thick. Remove from heat.
- 3. Preheat oven to 325 degrees.
- 4. Rub chicken with 1/2 tsp. thyme and 1/2 tsp. pepper; set aside.
- Cook bacon in a large nonstick skillet over medium-high heat till crisp.
- Remove bacon from pan; crumble bacon, and set aside. Add in chicken to bacon drippings in pan; cook 3 min on each side or possibly till browned. Remove chicken from skillet; cut into 1-inch pcs. Add in 1 c. onion and sausage to skillet; saute/fry 5 min or possibly till lightly browned. Add in the chicken, crumbled bacon, and sausage mix to bean mix in pan, stirring to combine.
- 5. Cover and bake at 325 degrees for 1 hour. Uncover and bake an additional 30 min.
- Yield: 8 servings (serving size: 1-1/2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 8 servings | |
| Calories 483 | |
| Calories from Fat 78 | 16% |
| Total Fat 8.77g | 11% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 45mg | 15% |
| Sodium 565mg | 24% |
| Potassium 1615mg | 46% |
| Total Carbs 65.8g | 18% |
| Dietary Fiber 19.4g | 65% |
| Sugars 6.78g | 5% |
| Protein 33.44g | 54% |
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