• 8 oz. box of any pasta*
• 1 teaspoon extra-virgin olive oil
• 1-2 pounds boneless, skinless chicken breast, cut into cubes
• 1 butternut squash, peeled, cleaned, and cut into ½” cubes
• 2 cups chopped cauliflower
• 1 bunch kale, cleaned and chopped, ribs discarded
• salt and pepper to taste
1. Bring 8 cups of salted water to a boil, add pasta, and cook 8-10 minutes. Drain and set aside.
2. In a sauté pan over medium heat, add olive oil and cook chicken for 10 minutes. Remove from pan and set aside.
3. Put squash cubes in a saucepan, add water to just cover, and simmer for 15-20 minutes, or until squash has softened and can be mashed with a fork. Add water if necessary to make a squash sauce. Set aside.
4. In the sauté pan, add chopped cauliflower and sauté until soft. Add kale and continue sautéing until kale has wilted. Add pasta, chicken, and butternut squash sauce back to the pan. Heat through, season to taste, and serve.
*I use Banza penne. Banza pasta is made from chickpeas, and is gluten-free, vegan, and high in protein and fiber. It’s available at Target or online.
Contributed by: Jessica Bengston, Sous-Chef, Terrain Garden Café, Westport