Description
Great served with rice.
Ingredients
- Canola Oil
- Boneless Skinless Chicken Breasts
- Red Bell Pepper
- Onion
- Chicken Bouillon Cube
- Diced Tomatoes With Juice
- Ground Cinnamon
- Tabasco Sauce
- Salt
- Sugar Pumpkin
- Whole Kernel Corn
- Creamy Peanut Butter
- Cornstarch
Instructions
- 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