Marshalls Abroad

Chicken Pasta Spring

Creamy Chicken, Mushroom, Butternut & Kale Pasta (It’s so good!)


This dish may not be the most photogenic, but the flavor is amazing! You’ll just have to trust me on this one! The creaminess comes from coconut milk and the whole thing simmers together for about 30 minutes, and then dinner is ready and tastes out of this world. The chicken, butternut squash and mushrooms absorb all the flavor while staying tender. I’ve started serving this with spoons so we can scoop up any remaining sauce left behind – it’s that yummy!


Our whole family loves this. I separate the pasta, chicken and veggies for Grace but our other two eat it as is.


These beautiful camellias and roses came from our yard – they’re finally starting to bloom! Being able to pick them with my fellow flower lover Gracie makes us girls happy to no end.


I hope you enjoy this one!

5 from 2 votes
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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!


Comments

  1. Rebecca A VanDeMark says

    5 stars
    This looks (as always!) absolutely delicious friend!! And I may be a teeny tiny bit jealous of the flowers that are blooming! 🙂 The north is still very chilly!! 🙂

    Do you have any gluten free pasta that you recommend? I have tried several that just honestly don’t taste that great- would love your suggestions! 🙂

    • Amanda Marshall says

      Thank you!! Let me ask my Mother in law, the queen of GF, soy-free, dairy-free living and I’ll let you know!

      • Amanda Marshall says

        I asked Nana Bethie and she’s going to email me the one she uses! I’ll send it on to you!

  2. Laci Bonner says

    5 stars
    Just made this for Sunday dinner and it is AMAZING! I’ve been following your blog since Okinawa and I love all of the recipes I’ve tried of yours!!

  3. Katie Cook says

    Friend!! I miss you! Would love to catch up soon:) I just saw this recipe and am going to try to make it this week!! Can’t wait, yum!! xoxo Katie

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