butternut squash, kale, goat cheese and chicken pasta

though yesterday was the never-ending day where by the end i felt like the energizer bunny that had run out of batteries, i did have time to whip up this delicious supper. i modified it to feed just myself but this enough to feed 4-6 people. on the side, i made one of my favorite salads and it complemented the dish well. this is the perfect dish for fall, especially because it uses frozen squash instead of the fresh veggies that i am already starting to miss. it can also be made without the chicken and is still quite filling. hope you enjoy!

butternut squash, kale, goat cheese and chicken pasta

1/2 box whole wheat pasta (penne or shells would both work)

1 package frozen butternut squash (about a pound)

1 bag frozen kale 

1/8 cup toasted pine nuts

1/3-1/2 cup goat cheese, depending on how cheesy you want it

1 pound chicken breast

italian seasoning, pepper, olive oil, to taste

1. Cook chicken breast in grill pan. Season with olive oil, pepper and other spices. 
2. Cook pasta according to package directions. When you add the pasta to boiling water, also add frozen squash and frozen kale. Continue cooking. 
3. When pasta, kale and squash is done, drain.
4. In large serving bowl, place goat cheese in bottom of bowl. Dump pasta, kale and squash over goat cheese and stir until pasta is coated with goat cheese and squash. 
5. Serve with cut grilled chicken strips and garnished with pine nuts. 

(inspired by Ezra Pound Cake)

xoxo, 

clp