Ingredients:
2 tablespoons canola oil
1 1/2 lbs boneless skinless chicken breasts, cut into chunks
1 large red bell peppers, cored and sliced ( can sub green, but I prefer red)
1 medium onions, sliced
1 chicken bouillon cubes
1 (14 1/2 ounce) cans diced tomatoes with juice
1/2 teaspoon ground cinnamon
1 teaspoon Tabasco sauce
1/2 teaspoon salt
3 cups peeled and cubed sugar pumpkin
1 (1/2 cup) can whole kernel corn
2 tablespoons creamy peanut butter
1 tablespoon cornstarch
Directions:
Over medium-high heat, heat oil in a Dutch oven.
Stir fry chicken breast until brown on all sides.
Remove to a plate and reduce heat to medium.
Add onions and green pepper, cook until tender.
Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Add pumpkin and bring back to a boil.
Cover and simmer for 5 minutes.
Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
Combine peanut butter and cornstarch in a cup until smooth.
Add to pot and stir until well blended.
Simmer for another 2 minutes or until sauce thickened.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.