Chicken, Butternut Squash, and White Bean Stew
 

-1 large chicken breast
-2 T olive oil
-1/2 butternut squash, peeled, seeded, and diced
-1 med onion, chopped
-3 celery ribs, with a few leaves, chopped
-1 can great northern beans, rinsed and drained
-1 can chopped tomatoes
-2 T ww flour
-1 T chopped garlic
-1/2 tsp dried oregano and rosemary each
-salt and pepper
-2 C water
-2 cans low sodium chicken stock

In a soup pot, sautee 1 T oil with onion and celery until soft. Meanwhile, in a large ziplok bag, toss chicken w/ flour, salt and pepper. Remove onion and celery from pot, add the other T of oil, add chicken and flour, Sautee until browned. Add water, stock and the rest of the ingredients except beans. Bring to a boil, lower to a simmer for about 45 min. Add beans, cook another 15 min or so. Skim off any froth on the surface before serving. Enjoy.

Serves 4