Tuscan Pumpkin and Chicken Marinara

Tuscan Pumpkin and Chicken Marinara may become your favorite fall dish. The pumpkin adds terrific flavor to the marinara without being overpowering. While the coconut milk makes this dish wonderfully creamy while keeping it dairy free. Using fresh Sage takes this dish to the next level. This dish is the perfect twist to the classic marinara and the ideal way to switch it up. It is delicious and easy to make, great re-heated, and freezes well. Not to mention, it goes amazingly well with Cauliflower Rice but works with pasta or veggie noodles.

How to make:

Making Tuscan Pumpkin and Chicken Marinara is simpler than you may think. You take the chicken and slice it into strips (or chunks, if you prefer) along the short side. Heat a sauté pan over medium-low heat with oil; I usually use Olive Oil or Avocado Oil. Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching. You might have to do more the one batch, remove the cooked chicken, and add more. Cook for 3 minutes, flip, cook for another 3 minutes, and remove. Add onions and sauté for 4 minutes.

Add the remaining ingredients except for the chicken to the sautéed onions. Allow to heat up; it will take a few minutes to warm the ingredients allowing them to mix. Once everything is mixed together and creamy, add the chicken. Reduce the heat to low, cover, and simmer for 45 minutes.

This dish is guaranteed to please and the perfect way to add pumpkin to your meal!  Enjoy!

Looking for a similar recipe? You should try my Spicy Sausage Marinara, Cajan Chicken Sausage and Peppers, or Creamy Chicken and Portabella Mushroom Sauce!

Recipe

Tuscan Pumpkin and Chicken Marinara

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Tuscan Marinara with Pumpkin and Chicken using Coconut Milk making it Dairy Free, Paleo, Keto and Whole30.

• Total Time: 1 hour
• Yield: 5-7 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons Olive Oils
• 2 pounds of Chicken Breast
• ½ cup Diced Sweet Onion
• 1 can Tomato Sauce
• 2 cans of Pumpkin Puree
• 1 can of Coconut Milk (regular)
• 2 tablespoons Fresh Sage
• ¼ teaspoon Sea Salt
• ¼ teaspoon Black Pepper
• ⅛ teaspoon Garlic
• ⅛ teaspoon Cinnamon

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Instructions

1. Heat a sauté pan with the Olive Oil over medium-low heat
2. Task your chicken breast and along the short side, cut it into strips (should be about 2 inches long place)
3. Place the Chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, remove the cooked Chicken, and add more.  Cook for 3 minutes, flip, cook for another 3 minutes, and release.  
4. In the empty sauté pan add the onion and saute for 4 minutes, then add the remaining ingredients minus the Chicken.
5. Allow it to heat up; it will take a few minutes to warm the ingredients for them to mix.  
6. Once everything is mixed and creamy, add the Chicken back in.  
7. Reduce the heat to low and allow to simmer for 45 minutes.
8. ENJOY!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free