TGIAF!!! 🙂

So after trekking home in a disaster of a rain storm from work I was so excited to get to Whole Foods!  I was on the hunt for a few particular items, if I don’t have a list in that paradise  store I get myself in some major trouble 😉

Here’s the loot!

The Pure2Raw girls got me very interested in trying coconut oil so I knew that it just had to be done!  You can use this stuff both in the kitchen and in your beauty routine, from what I have read it really is some pretty amazing stuff 🙂

I also scored some supertastic deals using the coupons in their flyer whoop whoop!

  • Organic Honey Nut Rice Cakes total $1.44
  • Unsweetened Vanilla Almond Milk total $1.19
  • Simply Asia Stir Fry sauce total $0.94

Sweet success!  Guess it made up for that coconut oil expense 😛  It’s all about balance right, in all parts of life!

So we were talkin’ a lil’ earlier about how tonight was going to be an impromptu dinner night – and you friends gave me some great meal ideas that sparked the final product!

And ya’ll know my style, sometimes I really just get anti-recipe to the extreme and tonight was one of those nights.  I decided to work with some things we had on hand:  pasta, chicken and butternut squash!  This was a “pantry dinner” for sure, nothing extra had to be purchased (happy wallet 🙂 )

I present:  Chicken & Butternut Squash Pasta flavored w/ garlic, onion & nutmeg!

  • 2 chicken breasts, chopped
  • 1 butternut squash, peeled & chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • pasta
  • S&P
  • nutmeg
  • Parm cheese – now I know this is the crappy can kind, but The Man likes this kind ever so often so you know what, since I <3 him we compromise 😉
  • chicken broth (unpictured)
  • 1 tsp coconut oil

I started by peeling up the butternut squash.  I think the trick with these puppies is to pop them in the microwave for a minute to soften somewhat and then proceed peeling & chopping.  Well, at least that’s what worked for me!

Then I gave the onion a rough chop (I like the sizes of all items in a dish to be somewhat uniform, call me weird) and cooked it over medium in 1 tsp of the coconut oil (which was plenty, love this stuff already!) – p.s. apparently coconut oil works best when used over medium heat, so I stuck with that. 

I added the minced garlic a few minutes in along with some S&P.

Next I dumped in the butternut squash, nutmeg plus some chicken broth for moisture.  Covered it up and let it simmer away – for how long I’m not sure (remember, I suck at timing things haha, drives my mom crazy when she asks me and I just say I’m not sure, I was just wingin’ it! 😉 ).

At this point the squash was close to soft and it was time to add the chicken + more black pepper (<3).  Covered it and let it cook through (this was fast!)

Then I turned down the heat and let the flavors get to know each other while I got the rest of the meal prepared.  

In the words of Emeril, I wish you friends at smell-o-vision!!!!  The smell of this cooking was absolutely amazing, the coconut oil infused it with a flavor like I had never tasted smelled (okay, I snuck a taste too haha) and paired with the nutmeg it was soooooooooo outta this world fantastic!! 🙂

Next I boiled up the pasta and “short cut microwaved” some fresh broccoli

I have never done broc like this before, but just chopped up fresh broccoli and layered in a micro safe dish with a few bits of the minced garlic + some water and gave it a microwave steam bath!

Hello green!  Whole Foods veggies seriously are far superior… 

Okay okay so back to the pasta dish!  Once the noodles were al dente I drained them and added them into the veggie/chicken mix and sprinkled with Parm 🙂  Oh. Em. Gee. the smells just got even better… seriously.

All served up this dinner was easily my favorite dinner this week!  And probably one of my fave pasta dinners ever 😛

 

First of all, I am now obsessed with coconut oil. Plain & simple.  This stuff is amazing & I am convinced that it made this dish even more over the top 🙂

Second, butternut squash, onions & garlic are a match made in heaven!  Paired with pasta and some cheese my taste buds were having “a moment” 😉  I could def see this being made meat-free & with veggie broth and being fabulous too.

Thirdly, nothing beats fresh veggies prepared healthfully with some great flavor.  Love this method for a quick cook!

Okay, I guess I’ve rambled enough about this dinner huh?  But seriously, if you’re looking for a delicious go-to pasta meal then really consider giving this (or some version of this) a try.  Oh yea… guess what too?  It’s pretty darn low-fat since the only fat around was the 1 tsp of coconut oil and lean chicken – booyah!

Now it you’ll excuse me, time for some doctor drama followed by more fist pumpin!  Gotta get my GTL on 😉

See you for Friday friends!

13 Comments

  1. Ummm hey foodie twin strikes again! The first cookbook I ever owned was a Giada one and this was the first thing I madefrom it -http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-eggplant-butternut-squash-and-shrimp-recipe/index.html

    except I subbed rotisserie chicken for the shrimp. Uhhhh-FRICKIN-Mazingggg! So seriously, identical taste buds between you & I!! Way to wing it tonight 🙂

  2. That dinner looks great! I’ve never had BN squash with pasta, but I bet it’s great!!

  3. So happy to hear that you like the coconut oil! 🙂 That makes us soooooo happy! It does that it is not cheap 🙁 maybe one day 😉 Your dinner looks amazing, great job chef!

  4. I just loveeeee squash! Its awesome in so many dishes. Looks totally fab in your pasta. I hope you have a really great weekend

  5. wow that looks so yummy! butternut squash is so good!!! i love it with loads of ketchup as a side too

  6. What a great idea to do broc in the micro like that! I need a “steamer”….or something. I usually thaw frozen veggies in the micro. Which I’m sure doesn’t compare to fresh!!

  7. yum, that looks great! I have a butternut that I need to use, too 🙂

  8. First off, I love coconut oil too. It has amazing health benefits that people don’t realize because in the past the hydrogenated stuff took the spot light and made everyone think it was all bad! Secondly, nutmeg in any kind of a pasta dish=genius. I love this dish!

    • I am so glad you wrote this bc I was just doing some research on hydrogenated vs. virgin coconut oil… I had no idea that there was even such a thing as hydrogenated coconut oil?! Good thing I got the right stuff phew 🙂 Happy Friday girl!

  9. Wow. You’ve been cooking up some yumminess!!! B-nut is one of my most favorite veggies. Love, Love, Love it.

    And, hooray for coconut oil. It works great as a moisturizer as well.

  10. I’m excited to use my coconut oil to for cooking, besides as a beauty product. I’m making some chicken too. This looks like a good dish with the butternut squash.

  11. Love the article. Keep up the good work! Thanks!

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