Ingredients
1 pound boneless skinless chicken breasts1/4 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth, divided1 cup hickory smoke-flavored barbecue sauce1/4 cup molasses1 tablespoon ground ancho chile pepper1/2 teaspoon ground cinnamon2-1/4 cups water1 cup quick-cooking grits1 cup canned pumpkin3/4 cup shredded pepper jack cheese1 medium tomato, seeded and chopped6 tablespoons reduced-fat sour cream2 green onions, chopped2 tablespoons minced fresh cilantro
Preparation
Sprinkle chicken with pepper; place in a large nonstick skillet.
In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chile pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in chicken reads 165°, 20-25 minutes. Shred meat with 2 forks and return to the skillet.
Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted.
Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.
