| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Sweet potato or yam, peeled and cubed |
| 3 |
sm |
Red potatoes, cubed (unpeeled) |
| 1/2 |
|
Acorn or butternut squash, peeled and cubed |
| 1/2 |
md |
Onion, diced |
| 1/2 |
|
Boneless chicken breast |
| 2 |
|
Knorr vegetable bouillon cubes |
| 10 |
c |
Water |
| 1 |
c |
Red wine vinegar |
| 1/4 |
c |
Marsala |
|
|
Salt |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried parsley |
| 1/2 |
tb |
Butter |
INSTRUCTIONS
Cut chicken into strips, place in vinegar and marsala with oregano, basil
and parsley. Marinate 1/2 hour.
Boil squash and sweet potato in 6 c water with 1 bouillon cube until water
is reduced to about 2 c and squash is very soft. Mash squash, sweet potato
coarsely, mixing with the water still in the pot, add the butter. (If a
smoother soup is desired, put it in the blender).
Meanwhile, boil chicken, red potatoes and onion in 4 c water, 1/4 c
marinade from chicken with 1 bouillon cube.
When potatoes and chicken are cooked through, add 1/2 c cooking water, red
potatoes and onion to the mashed squash and sweet potato. Shred the chicken
and add to the mixture. Simmer for a few minutes and serve. Posted to EAT-L
Digest 08 Apr 97 by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on Apr 9,
1997
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