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Creamy Chicken, Mushroom, Butternut Squash & Kale Pasta

Servings 4

Ingredients

  • 1 yellow onion, chopped
  • 1 pint cremini or white button mushrooms (fresh and firm to the touch), sliced
  • 1 butternut squash, skin removed, cut in chunks
  • 1-2 lbs boneless chicken thighs, cut in chunks
  • 6 cloves fresh garlic, pressed (forced through a garlic press)
  • 1 13.5oz can coconut milk
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 4 turns of red chili pepper mill (or black pepper)
  • 3 handfuls fresh kale, roughly chopped
  • fine sea salt
  • extra virgin olive oil

Instructions

  1. In a large, deep saucepan over medium high heat, drizzle enough olive oil to cover the bottom. Saute the onion for about 3 minutes. Add in the mushrooms and saute for 5 more minutes, moving around with a wooden spatula as needed. 

  2. Stir in the butternut squash chunks while cutting up the chicken thighs. Press the garlic into the pan, add in the chicken, generously season with fine sea salt, and immediately pour in the coconut milk.  (There's no need to saute the chicken first - it will cook quickly and stay tender this way.)

  3. Scrape the bottom of the pan to get all that yummy fond off to further flavor the sauce. 

  4. Add in the oregano, parsley and pepper. Stir and let it come to a boil.

  5. Turn the heat down and let it simmer for about 25-30 minutes. The sauce will slowly thicken as it does. About 5-10 minutes before ready to serve, cook the pasta in well-salted boiling water, drain and set aside. Add the kale to the sauce. 

  6. Taste. Season with salt and pepper as needed. Serve in large bowls over the pasta. Top with freshly grated parmesan cheese if you like. I really wish I was eating this right now!! Enjoy!