4 servings (1 cup each) Ingredients: 2 chicken breasts, cubed 1/2 cup uncooked onion, chopped 1 tsp minced ginger 1 tsp dried sage 1 cup uncooked butternut squash, peeked, seeded, cubed 1/2 cup uncooked parsnips, peeled, sliced 1/2 cup uncooked carrots, peeked, sliced 1 cup chicken broth 1/2 cup sugar free apple cider 1 tbsp cornstarch 1 medium apple, peeled, cored, cubed Directions: Heat a lightly sprayed large saucepan on medium high heat. Add The cubed chicken and saute until browned, about 6 minutes. Reduce heat to medium, add the onion, sage and ginger. Cook 2 minutes stirring occasionally. Add the squash, parsnip and carrots, cook 2 minutes. Stir in the broth and apple cider. Add chicken, mix and bring to a simmer. Reduce heat and simmer for 25 minutes. Add cornstarch to a couple of tbsp of water to make a slurry. Add to the stew and continue cooking until slightly thickened. Stir in apples and cook for another 5 minutes.
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