"There’s nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one."
— Erin Renouf Mylroie, Santa Clara, Utah, of Taste of Home's Recipes Accross America
- 1 Pound boneless, skinless chicken breasts
- 1/4 Teaspoon pepper
- One 14.5-ounce can reduced-sodium chicken broth, divided
- 1 Cup hickoryy smoke-flavored barbecue sauce
- 1/4 Cup molasses
- 1 Tablespoon ground ancho chile pepper
- 1/2 Teaspoon ground cinnamon
- 2 1/4 Cups water
- 1 Cup quick-cooking grits
- 1 Cup canned pumpkin
- 3/4 Cups shredded pepper Jack cheese
- 1 medium tomato, seeded and chopped
- 6 Tablespoons reduced-fat sour cream
- 2 green onions, chopped
- 2 Tablespoons minced cilantro
Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.
In a large bowl, combine 1 cup of the broth, barbecue sauce, molasses, chile pepper, and cinnamon and pour over the chicken. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to the skillet.
Meanwhile, in a large saucepan, bring the water and remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook, stirring, for 5-7 minutes or until thickened. Stir in the cheese until melted.
Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.