INGREDIENTS

INSTRUCTIONS

Directions. The squash-and-bean mixture (steps 1 and 2) can be
prepared a day ahead of time; cover and refrigerate.  Melt margarine in
a large ovenproof Dutch oven over medium heat. Add  1 cup onion and
garlic, and saute for 5 minutes. Add Marsala,  parsley, 1/4 teaspoon
thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt,  basil, and tomatoes;
bring to a boil. Reduce heat; simmer, covered,  10 minutes. Spoon into
a bowl; set aside. Combine 1/4 teaspoon salt,  2 cups water, squash,
and carrot in pan, and bring to a boil. Reduce  heat, and simmer,
partially covered, 30 minutes or until the  vegetables are tender.
Partially mash the beans with a potato masher,  and add beans and
tomato mixture to pan. Cook over medium-low heat 30  minutes or until
thick. Remove from heat. Preheat oven to 325  degrees. Rub chicken with
1/2 teaspoon thyme and 1/2 teaspoon pepper;  set aside. Cook bacon in a
large nonstick skillet over medium-high  heat until crisp. Remove bacon
from pan; crumble bacon, and set  aside. Add chicken to bacon drippings
in pan; cook 3 minutes on each  side or until browned. Remove chicken
from skillet; cut into 1-inch  pieces. Add 1 cup onion and sausage to
skillet; saute 5 minutes or  until lightly browned. Add the chicken,
crumbled bacon, and sausage  mixture to bean mixture in pan, stirring
to combine. Cover and bake  at 325 degrees for 1 hour. Uncover and bake
an additional 30 minutes.  Yield: 8 servings (serving size: 1-1/2
cups).  Recipe by: Cooking Light Magazine. October 1998. Page: 180.
Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999,  converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 159
Total Fat: 17.7g
Cholesterol: 89.5mg
Sodium: 659.1mg
Potassium: 497.7mg
Carbohydrates: 10.5g
Fiber: 1.8g
Sugar: 3.2g
Protein: 26.4g