Kasha Pilaf with Squash and Chicken

1 cup kasha with 1 large egg, lightly beaten
2 cups fat-free, reduced sodium chicken broth
2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped zucchini
1 cup chopped yellow squash
2 cups cubed cooked chicken
1 ½ tablespoons reduced sodium soy sauce
Salt and freshly ground black pepper to taste
2 tablespoons sliced almonds, for garnish

Instructions
1. Cook the kasha (or alternative grain) according to the package instructions with the broth.
2. Heat olive oil over medium-high in a skillet. Add the onion, bell pepper, zucchini, and yellow squash (or alternative vegetables) and sauté until tender.
3. Add the chicken (or alternative meat) and soy sauce and cook for 1 minute.
4. Add the cooked kasha (or alternative grain) to the skillet and season with salt and pepper (or alternative seasoning). If the mixture is too dry, thin it with additional broth.
5. Garnish with almonds.

Makes 4 servings

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