Pumpkin Alfredo Chicken Skillet Pasta - gluten free, dairy free, soy free
 
Prep time
Cook time
Total time
 
The BEST pumpkin alfredo chicken skillet dinner that is not only satisfying and full of autumn flavors but also quick and easy. Dinner ready in under 30 minutes!!
Jessica:
Recipe type: Entree
Serves: 6-8
Ingredients
  • For the pasta:
  • 1 box Organic GF lasagna sheets or large shell pasta (I use Tinkyada grand shell pasta)
  • water for cooking pasta
  • 1 tablespoon kosher salt
  • For the Skillet:
  • 3 pounds organic ground chicken breast
  • 3 tablespoons ground fennel (I ground up 2 tablespoons of fennel seeds)
  • 2 tablespoons granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt, or to taste
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 2 onions, diced
  • 2 15-oz cans pumpkin puree (not pie filling)
  • 1¾ coconut milk, unsweetened or other non-dairy milk (not canned coconut)
  • large handful fresh sage leaves, half of it roughly chopped, set other half-bunch aside
  • ½ bunch dino kale, stems removed
  • 1½ cups non-dairy, soy-free cheese (I use Daiya cheddar or peppery jack flavors)
  • few tablespoons of high-heat tolerant oil (I used avocado oil)
Preparation
  1. Combine all the spices, kosher salt, and pepper into the ground chicken. Mix well, cover and refrigerate for at least an hour or up to 12 hours, if making in advance.
  2. For the pasta: prepare a pot full of water (about 6 cups) and set on high heat to boil. When boiling, add 1 tablespoon kosher salt then all the shell pasta. Stir to prevent clumping and cook for about 8-9 minutes (I find it always needs a minute or two after the package instructions), or until ready.
  3. Meanwhile, add oil to a large heated skillet, add diced onions and stir. Cook until softened then add ground chicken and let it sit a minute to brown a bit. Reduce heat to medium, using a sturdy metal spatula, break up meat in as many little pieces as you can and cook another 3-4 minutes. Turn over and break up again.
  4. Around this time the pasta should be ready, drain and set aside to cool enough to tear in halves or thirds.
  5. After a few minutes of continued cooking, add coconut milk and stir. Add pumpkin puree, stir. If it appears too thick, add a splash of coconut milk. Then add chopped sage, and kale, stir again. After about a minute, add in torn, cooked lasagna sheets then non-dairy cheese shreds and stir. When it has partly melted take off from heat. It will continue to melt the next few minutes. Serve immediately. Also delicious the next day reheated.
  6. Some notes:
  7. I used ground chicken instead of buying prepared sausage links from my butcher at Whole Foods as a cheaper alternative. Feel free to use raw premade sausage, if you prefer, casing removed. Turkey, pork, or ground veal do well in this recipe.
  8. Also freezer-friendly. Just remember to store it in a freezer-safe container then wrapped with 2-3 ply plastic wrap, good for 2 months.
  9. Though this didn't last more than a day, I imagine it would stay fresh for up to 5 days in the refrigerator.
  10. I used a stainless steel large 6-quart deep skillet for this and doubles or triples well.
  11. Variations:
  12. For vegan use beans or lentils.
  13. If pumpkin is unavailable try canned (or roasted) sweet potato or butternut squash.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/pumpkin-alfredo-chicken-skillet-pasta/