Pumpkin Chicken Soup

2 TBSP EVOO
1/2 Onion sliced
3 stalks celery, diced
1 TBSP dried parsley
2 cups Butternut Squash cubes
8 oz. Tyson Grilled and Ready Chicken Breast Strips, diced
1/2 cup white wine
4 cups chicken broth
1 15 Oz can pure pumpkin
1 red or green bell pepper, diced
Sriracha or Tabasco sauce (optional)

Heat EVOO over medium heat, add onion, celery, and parsley, saute for 5 minutes.
Add Butternut Squash and saute 1 or 2 minutes
Add chicken breast strips and saute 1 or 2 minutes more.
Add white wine, scrape up any browned bits.
Add chicken broth and pumpkin, bring to boil and reduce heat.
Simmer, uncovered, stirring occasionally until desired consistency.
Stir in diced pepper and hot sauce if using, adjust seasonings, adding salt and pepper if needed. Turn off heat, let stand for 1 or 2 minutes and serve.

Makes 4 healthy servings, 266 calories each.