Recipe: Italian Chicken and Squash Stew with Rotelle (using chicken breasts)

ITALIAN CHICKEN AND SQUASH STEW WITH ROTELLE

"Chicken and vegetables simmer in a flavorful sauce with pasta added for a complete meal. Or try serving with focaccia and a tossed green salad with Italian dressing."

1 (14 1/2 ounce) can Italian-style tomatoes with juice, slightly pureed
2 cups chicken stock or broth
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper (to taste)
3 boned, skinned chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
1 small crookneck squash, unpeeled, cut into 1-inch slices
1 small zucchini, unpeeled, cut into 1-inch slices
1 cup sliced mushrooms
2 ounces (about 1 cup) uncooked rotelle pasta
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
1/4 cup water
Parmesan cheese (for topping)

In a soup pot over high heat, combine tomatoes, broth, garlic, sugar and seasonings. Bring to a boil. Reduce heat to medium-low and simmer, covered, 5 minutes.

Add chicken, squashes and mushrooms. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender-crisp and chicken is no longer pink in the center, about 10 minutes.

Add pasta and parsley and cook, uncovered, until pasta is tender, about 10 minutes longer.

In a bowl or cup, blend flour with water. Add to stew, stirring until thickened, about 2 minutes.

Sprinkle with Parmesan cheese before serving.

Makes 4 servings
Source: Maryana Vollstedt in The Register-Guard, Wednesday, Oct 7, 2009