Tuscan Pumpkin and Chicken Marinara

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5-7 servings 1x


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



  • 2 tablespoons Olive Oils
  • 2 pounds Chicken Breast
  • 1/2 cup Diced Sweet Onion
  • 1 can Tomato Sauce
  • 2 cans Pumpkin Puree
  • 1 can Coconut Milk (regular)
  • 2 tablespoons Fresh Sage
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Garlic
  • 1/8 teaspoon Cinnamon


  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, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  
  4. In the empty sauté pan add the onion and sauce 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 together.  
  6. Once everything is mixed together and creamy add the Chicken back in.  
  7. Reduce the heat to low and allow to simmer for 45 minutes.
  8. Enjoy!

  • Category: Dinner

Keywords: pumpkin

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