Chicken Butternut Squash Stew

This is so good that I had to share.

1 tbsp Olive Oil
1 1/2 lbs boneless chicken (I used breasts but you could use thighs) cut into 1 inch pieces
1 medium onion, chopped
1 red pepper, cut in 1 inch pieces
1 tsp minced garlic
1 can (14.5 oz) Chicken Broth (used Kitchen Basics Chicken stock way less sodium)
1 can (14.5 oz) Diced Tomatoes (used organic, no salt added)
1 tbsp smoked paprika
1/2 tsp salt
3 cups 1 in cubes peeled butternut squash
8 oz fresh green beans, cut in half
1 tbsp cornstarch
1/4 cup reduced fat (or natural) creamy peanut butter

1) Heat oil in skillet, brown chicken. Remove and set aside. Saute onions, peppers & garlic til softened.
2) Add 1 1/2 cups broth, tomatoes, paprika & salt to mixture. Bring to a boil: add chicken, squash & beans. Reduce heat, cover & simmer for 15 minutes or until chicken & squash are tender.
3) Meanwhile, stir remaining broth, the cornstarch & peanut butter in a bowl until smooth. Add to pot, stir until blended. Cook about 2 minutes or until thickened.

This is some seriously good stew!