It's time to move on to the hard squashes and root vegetables, and make that transition to heartier fare. Last week I still had a few tomatoes from the garden so I made this gluten-free pasta dish, which combined the tail end of summer with the onset of autumn.
1 organic carrot, peeled and diced
1/4 organic butternut squash, peeled, seeded and diced
1/2 small white onion, diced
3 leaves of organic fresh kale, sliced
1 organic boneless chicken breast, sliced (full breast)
2 medium organic tomatoes, peeled and diced
1/4 cup organic chicken broth
Tbsp of white wine
Saute the onion, carrots and squash in about a tsp of olive oil until just tender (about 10-15 minutes). Add the chicken broth, wine, tomatoes and kale and cook for about 5 more minutes. In another saute pan heat a tsp of olive oil, then add the chicken and cook over medium heat until it's cooked through (about 8-10 minutes). Add the chicken to the vegetables and set aside.
Bring a pot of water to boil and cook off 3/4 pound of pasta. I used gluten-free Tinkayada, which works very well if you cook just until al dente. It should be pretty firm when you bite into it. Warm your chicken and veggies, then bring the pasta right from the water to this pan. Toss over medium heat for two minutes to allow the pasta to absorb the sauce. The pasta will continue cooking in the sauce and be a perfect texture when it reaches the table. Sprinkle with your favorite cheese and serve. The combination of flavors really works, and it's a gently segue for your taste buds as we venture into our next season of cooking.