Ingredients

Let’s Cook!

• 1
  Sprinkle chicken with pepper;place in a large nonstick skillet coated with cooking spray.
• 2
  In a large bowl,combine 1 cup broth,barbecue sauce,molasses,chili pepper and cinnamon;pour over chicken. Bring to a boil. Reduce heat;cover and simmer for 20-25 minutes or until a thermometer reads 170. Shred meat with two forks and return to skillet.
• 3
  Meanwhile,in a large saucepan bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir 5-7 minutes or until thickened. Stir in cheese until melted.
• 4
  Dived grits among six serving bowls;top each with 1/2 cup chicken mixture. Serve with tomato,sour cream,green onions and cilantro.