Every time I get Cooking Light magazine, I try to find the recipes I'm actually going to try, tear them out (really, scissors are too much work) and add the ingredients to my grocery list. I don't keep butternut squash or zucchini just lying around the house. I made a few minor modifications (since I don't keep couscous on hand either and forgot to buy some) and it's a nice hearty lunch soup with good flavor.
What You Need:
1 tablespoon olive oil
1 medium onion, chopped
2 large boneless skinless chicken breasts, cut into bite size pieces
1 teaspoon ground cumin (the Trader Joe's label on it makes me said that there is no TJ in Colorado...yet)
1/4 teaspoon ground cinnamon
1/8 teaspoon black/red pepper mix
3 cups cubed peeled butternut squash
2 tablespoons tomato paste
4 cups chicken stock
1/3 cup orzo (since I had no couscous)
3/4 teaspoon sea salt
1 zucchini, quartered lengthwise and sliced into small pieces
dried basil
2 teaspoons grated clementine rind (no oranges in the house either...but close enough)
What You Do:
Heat your stock pot over medium heat. Add oil, swirl to coat. Add onion and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes to brown. Add cumin, cinnamon and pepper, cook one minute stirring constantly. Stir in stock, scraping pan. Bring to a boil, reduce heat and simmer 8 minutes. Stir in orzo/couscous, salt and zucchini. Cook 5 minutes or until squash is tender. Remove pan from heat. Stir in basil and zest. Enjoy!
Source: Cooking Light
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