Chicken And Butternut Squash With Coconut Cream Sauce Recipes

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CHICKEN AND BUTTERNUT SQUASH WITH COCONUT CREAM SAUCE



Chicken and Butternut Squash with Coconut Cream Sauce image

Chicken butternut squash with vegetables covered in a light coconut cream sauce with simple spices is a quick meal ready in under 30 minutes.

Provided by Sandra Shaffer

Categories     Main Dish - Chicken

Time 35m

Number Of Ingredients 11

2 skinless chicken breasts
1 pound butternut squash, cut in cubes
1 large zucchini, rounds cut in half
2 tablespoons coconut oil (or olive, avocado oil)
Himalayan salt and pepper
1 small onion, sliced
1 1/2 tablespoons sage
1 1/2 teaspoons ground coriander
1 teaspoon ground nutmeg
1 tablespoons cornstarch with 1 tablespoon water whisked together
1 1/4 cup unsweetened coconut milk (I used Native Forest)

Steps:

  • Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large oven proof skillet with 1 tablespoon of oil over medium high heat. Add chicken and sear each side for 3-4 minutes. Remove from pan and set aside. Add the remaining oil and saute onion and butternut squash for about 5 minutes. Add sage, coriander, nutmeg and zucchini. Saute for an additional 3 minutes. Add coconut milk and cornstarch mixed with water. Scrape brown bits from the bottom of the skillet as you stir in milk mixture. Add chicken back to pan and cover. Place in oven and bake for 15-20 minutes or until vegetables are tender. OR place all ingredients in a small oven proof casserole dish cover with foil and bake the same as the skillet option.

Nutrition Facts : Calories 303 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 16 grams fat, Fiber 7 grams fiber, Protein 21 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH



Creamy Chicken & Butternut Squash Hot Dish image

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Provided by campbells

Number Of Ingredients 13

4 whole chicken thighs and drumsticks
4 cups Swanson Chicken Broth
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups)
1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups)
1 head of fennel, (12 ounces), trimmed and diced (2 cups)
1 small celery rib, thinly sliced
2 tablespoons chopped fresh parsley leaves, plus more for sprinkling
1 can (10.5 ounce) Campbell's Cream of Chicken Soup
1 cup frozen peas, thawed
one 32-ounce bag frozen tater tots
Hot sauce, for serving

Steps:

  • In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
  • Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
  • Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
  • Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.

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