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Tuscan Pumpkin and Chicken is dish with cauliflower rice on a plate next to it with sage on the opposite side.

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


Units Scale
  • 2 tablespoons Olive Oils
  • 2 pounds of Chicken Breast
  • 1/2 cup Diced Sweet Onion
  • 1 can Tomato Sauce
  • 2 cans of Pumpkin Puree
  • 1 can of 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, 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