#MondayMeals: Come on, Get Sappy!

Chicken is full of great nutrients including calcium, folate, protein, potassium, and vitamins. These nutrients can boost the immune system, prevent anemia, and help to maintain heart health. Chicken is also great for eye health, helps to lower blood pressure, and decreases the risk of stroke and heart attack.

Butternut Squash is rich in vitamins and minerals that help to strengthen bones and assist the body in processing fats and carbohydrates.

Kale is a nutritious and wholesome addition to this dish. Kale is considered to be one of the most nutrient-dense foods available. The high levels of nutrients and antioxidants found in kale are great for heart health, may lower blood pressure and cholesterol, and are anti-inflammatory. Kale is also an amazing source of vitamins C and K! The addition of such a superfood will undoubtedly lead to a super meal.

Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!

Find ingredients for Maple Butternut Squash and Chicken Pasta with Kale and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Check out the healthy and delicious recipe for Maple Butternut Squash and Chicken Pasta with Kale below.

Maple Butternut Squash and Chicken Pasta with Kale

Ingredients

1 (1 lb) package angel hair pasta
2 Tbsp unrefined coconut oil
4 (4 oz) Boneless Skinless Chicken Breast Portions, thawed and large-diced
1 Tbsp pure maple syrup
1/4 cup fresh sage, minced
1 small butternut squash (about 12oz), large-diced
3 cups (packed) baby kale
kosher salt and freshly-ground black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions, about 4 minutes. Remove from the heat and drain well. Toss the pasta with just enough olive oil to coat. Set aside.
Meanwhile, heat the coconut oil in a large skillett over medium heat. Add the chicken to the skillet, and turn as needed to brown on all sides, about 10 minutes.
Add the butternut squash to the skillet, drizzle with the maple syrup and sage, and cook for an additional 10 minutes, until the squash is tender and caramelized, and the chicken is golden brown. Season with salt and pepper, to taste.
Add the cooked pasta and kale to the skillet, and toss with the chicken and squash until combined. Continue heating until the kale is just wilted, and the chicken reaches an internal temperature of 170 degrees F. Divide between bowls and serve warm!