Chicken and Zucchini Hash 3 tablespoons olive oil
2 medium Yukon Gold potatoes, about 1 pound, cut into 1/2-inch dice 1 teaspoon salt Freshly ground pepper 1 zucchini, cut in 1/2-inch dice 1 141/2-ounce can chicken broth 2 tablespoons flour 2 cups cooked chopped chicken 1/4 cup parsley, roughly chopped 2 green onions, minced Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add potatoes. Sprinkle with 1/2 teaspoon of the salt and pepper to taste; cook, stirring occasionally, until potatoes are tender, about 7 minutes. Add remaining 1 tablespoon of the oil; stir in the zucchini, remaining 1/2 teaspoon of salt and pepper to taste. Cook, stirring occasionally, until zucchini begins to soften, about 2 minutes. Meanwhile, whisk chicken broth and flour together in a small bowl until flour dissolves; stir into potato-zucchini mixture. Cook, stirring, until thickened, about 2 minutes. Stir in chicken; cook until warmed through. Stir in parsley; top with green onions. Yield: Serves 4. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
