Ingredients
Skinless, boneless chicken thighs, visible fat trimmed, cut into 1” pieces (1 1/2lbs), canola oil (1tbsp), reduced fat creamy peanut butter (1/4c), cornstarch (1tbsp), fresh green beans, cut in half (8oz), peeled sugar pumpkin (3c about 1” cubes) or butternut squash (1lb), salt (1/2tsp), smoked paprika (1tbsp), diced tomatoes (14 ½ oz can), chicken broth (14 ½ oz can), minced garlic (1tsp), red bell pepper, cut into 1” piece (1med.), chopped onion (1med.).

Method of preparation:-
Take a large saucepan; place it over medium-high heat. Heat oil in it and add chicken in it. Sauté the chicken for about 4 minutes until it gets brown. Place the chicken in a plate. Turn down the heat to medium. Add garlic, pepper and onion in it and sauté them for about 4 minutes until thyme get soft. Then add tomatoes, 1 ½ cups of broth, paprika and salt in it. Keep this mixture to boil. Then add beans, pumpkin and chicken in it. Turn down the heat to low and keep it to simmer for about 12 minutes until the pumpkin and chicken gets soft. Take a bowl, mix cornstarch, left over broth and peanuts butter in it until the mixture gets smooth. Add this mixture to the pot and mix it to blend. Now cook it for about 2 minutes until it gets thickened. Now it is ready to serve.

Number of servings – 6