INGREDIENTS

INSTRUCTIONS

Directions. The squash-and-bean mixture (steps 1 and 2) can be
prepared a day ahead of time; cover and refrigerate.
1. 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.
2. 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.
3. Preheat oven to 325 degrees.
4. 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.
5. 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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