Makes: 6 ( 1-1/3 cup) servings
Preparation: 15 minutes
Cook: 17 minutes

Ingredients:

• 12  oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/3  cup finely chopped shallot or onion
• 2  tsp. olive or canola oil
• 2  14-ounce cans reduced-sodium chicken broth
• 1  5.5-oz. can apricot nectar
• 1  lb. butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
• 3/4  cup quinoa, rinsed and drained
• 1  tsp. ground cumin
• 2  small zucchini, halved lengthwise and cut into 1-inch pieces

Directions:

In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.