Ingredients
1 lb chicken breast diced
1 butternut squash peeled and diced
3 T Fresh Basil (chopped)
2-3 T olive oil
2 T Butter
½ - 1 Cup of heavy cream or coconut milk
2 T fresh chopped garlic
1 T Garam Masala Spice
1 tsp curry powder
½ tsp dried parseley
⅛ tsp pepper
¼ tsp salt
1 lb fancy looking pasta (we used Paccheri)
1-2 T grated parmesan
Instructions:
Preheat oven to 400 degrees.
Bake cubed squash on a sheet pan with olive oil and some salt & pepper (approx. 25 mins)
Mix the spices & olive oil with the cubed chicken
In a frying pan heat 2 T butter and 1 T olive oil. Brown & sauté the chicken until fully cooked. Remove from pan.
To the browned butter left in the pan, add 2 T fresh chopped garlic and sauté for a minute. Stir in 1-½ cup of heavy cream of coconut milk.
In a serving dish combine the pasta, butternut squash, chicken and browned butter sauce from the pan.
Cover heavily with fresh basil and parmesan.
Options: this can be served over rice, couscous, cauliflower rice, etc
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