ELMO COOKS!
Hello, there! Elmo here! Are you overrun with zucchini at this time of year?
Have you given everyone in the neighborhood zucchini until they shut the door when they see you coming up their walk?
Never fear, Elmo’s here to save the day….and the zucchini!
Here’s a great recipe for two foods you might want to use up in a unique and different way.
CHICKEN AND ZUCCHINI HASH
3 tablespoons olive oil
2 medium Yukon Gold potatoes (which is about 1 pound, cut into 1/2-inch dice)
1 teaspoon salt
Freshly ground pepper to taste
1 zucchini, cut in 1/2-inch dice
1 can (14-1/2 oz) 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 peper to taste; cook, stirring occasionally, until potatoes are just 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. Top with parsley and green onions.
Yield: 4 servings
Nutrition information:
260 calories, 45% from fat, 13 g fat, 2 g saturated fat, 54 mg cholesterol, 10 g carbohydrates, 25 g protein, 964 mg sodium, 3 g fiber