Chicken with Pumpkin over Quinoa
I wanted to finish off the pumpkin, so I made a batch of muffins, and then went hunting for what I could cook for my lunches. I wanted something I could spoon over quinoa and this seemed ideal. This recipe is adapted from a special edition of Better Homes and Gardens:
- 1 cup pureed pumpkin (or butternut squash)
- 1lb chicken tenderloins (or thinly sliced breast)
- 1¾ cup chicken stock, divided
- 1 cup quinoa
- 1 Tbs fresh sage, snipped
- 2 Tbs milk
- grated nutmeg to garnish
1. Cook quinoa with 1 cup broth. Cover and keep warm.
2. Sprinkle chicken with salt and pepper. In a large skillet, heat 1 Tbs vegetable oil over medium-high heat. Add chicken and cook 6-8 minutes, or until no longer pink. Remove from skillet and keep warm.
3. Add pumpkin to hot skillet; stir in remaining chicken broth and sage. Bring to a boil; simmer 1 minute. Stir in milk.
4. Divide quinoa into bowls and top with pumpkin mixture. Top with chicken and garnish with sage leaves and nutmeg. Serves 4.
