Ingredients for 6 servings:
1. 2 tablespoons canola oil
2. 1 1/2 lbs boneless skinless chicken breasts, cut into chunks
3. 1 large red bell pepper, cored and sliced (can sub green, but I prefer red)
4. 1 medium onion, sliced
5. 1 chicken bouillon cube
6. 1 (14 1/2 ounce) can diced tomatoes with juice
7. 1/2 teaspoon ground cinnamon
8. 1 teaspoon Tabasco sauce
9. 1/2 teaspoon salt
10. 3 cups peeled and cubed sugar pumpkin
11. 1 (1/2 cup) can whole kernel corn
12. 2 tablespoons creamy peanut butter
13. 1 tablespoon cornstarch
Directions:
1. Over medium-high heat, heat oil in a Dutch oven.
2. Stir fry chicken breast until brown on all sides.
3. Remove to a plate and reduce heat to medium.
4. Add onions and green pepper, cook until tender.
5. Add broth, tomatoes, cinnamon, Tabasco sauce and salt.
6. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
7. Add pumpkin and bring back to a boil.
8. Cover and simmer for 5 minutes.
9. Stir in corn and chicken, cover and simmer for 10 minutes or until chicken and pumpkin are tender.
10. Combine peanut butter and cornstarch in a cup until smooth.
11. Add to pot and stir until well blended.
12. Simmer for another 2 minutes or until sauce thickened.
Enjoy your meal!