Total Time

　　20 minutes

　　

Ingredients

4 boneless, skinless chicken breasts (about 2 1/2 pounds)

　　Kosher salt

　　4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments

　　1 head garlic, halved crosswise

　　4 cups Swanson® Chicken Broth

　　1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

　　

Step 1

Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.

　　

Step 2

Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.

　　

Step 3

Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.