Chicken & Zucchini Hash

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Chicken & Zucchini Hash || Chicago Tribune
Asparagus (left-over)
Avocado

Chicken & Zucchini Hash
4 servings

3 tablespoons olive oil
2 medium Yukon Gold potatoes, about 1 pound, cut into 1/2-inch dice
1 teaspoon salt
Freshly ground pepper
1 zucchini, cut in 1/2-inch dice
1 can (14 1/2 ounces) chicken broth
2 tablespoons flour
2 cups cooked chopped chicken
1/4 cup parsley, roughly chopped
2 green onions, minced

1. 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 pepper to taste; cook, stirring occasionally, until potatoes are just tender, about 7 minutes.

2. 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.

NOTE: A new family favorite. The boys thought it tasted like chicken pot pie.