Recipe by Chef Linscottsdale
"This is a savory dish with a hint of sweet. Very healthy and nutritious! Serve with long-grain white rice."
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skinless, boneless chicken breast halves
yellow onion, diced small
celery, diced small
reduced-sodium butternut squash soup
low-sodium chicken broth
ras el hanout, or to taste
salt, or more to taste
ground black pepper, or more to taste
frozen peas, rinsed and drained
Everyone in my family loved this dish, definitely making it again!
I took a risk on this dish with only one other review and I was pleasantly surprised! I did make several modifications based on what was available in the house. I had no butternut squash soup but I did have homemade puree so I used that with additional chicken broth. I made my own Ras al hanout from a recipe I found on Epicurious (minus the allspice and cloves since I had none and generally dislike these). I served it with rice for husband and Naan for me. My husband who despises raisins thought it was really good. I would definitely make this again!
I did not need the extra salt and used one less teaspoon of the ras el hanout. Otherwise, followed recipe. Served over jasmine rice.
followed recipe exactly, this was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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