Creamy Chicken and Barley with Acorn Squash
2013-10-20 17:12:26
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Ingredients
- 1 Tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1 8-ounce package sliced mushrooms
- 1 pound skinless, boneless, chicken breast, cut into 1-1/2 inch cubes
- ½ cup dry white wine
- 1-½ cup uncooked quick barley
- 2-1/2 cups chicken broth
- 1-1/2 cups diced acorn squash (prepared from 1 pound fresh*)
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- Salt and pepper
Instructions
- Salt and pepper chicken pieces. Heat oil in a large skillet. Add onion, garlic, thyme, and mushrooms. Sauté for 5 minutes or until onion is tender. Add chicken and sauté 2 minutes until lightly browned on all sides. Add wine and cook 2 minutes more until liquid begins to evaporate. Stir in broth and barley, bring to a boil. Cover and reduce heat to a simmer for 10-12 minutes or until liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes. Stir in squash, cheese, and parsley. Salt and pepper to taste. Enjoy!!
Notes
- *To prepare squash: Cut squash in half with large sharp knife. With a spoon, carve out seeds and stringy pulp. Place cut side up in a microwave-safe dish with a cover. Microwave for 10 minutes. Allow to cool. Cut slices along natural ridges. With a paring knife, cut off skin (it should come off easily). Dice and set aside.
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