Butternut Squash with Chicken & Squash Trio
4
10
20
What You'll Need
- 1/4 cup Spectrum® Olive Oil
- 1 lb. chicken tenders, cut into fourths
- 1 medium zucchini, diced large
- 1 medium yellow squash, diced large
- 1 tbsp. fresh sage, roughly chopped
- 2 cups Imagine® Organic Light in Sodium Creamy Butternut Squash Soup freshly ground black pepper
How to Make
- In a large skillet heat oil.
- Add in the chicken pieces and cook for 2 - 3 minutes until lightly brown.
- Turn, and add in the zucchini, yellow squash and sage. Cook 1 - 2 minutes more.
- Pour in the Imagine® Light in Sodium Butternut Squash Soup and adjust heat to medium.
- Bring to a simmer and cook until heated through. Season with pepper, as desired.