Delicious creamy dish that is dairy free and glutenfree! Add protein or leave as is!
Prepare your workspace to have several pots going atone time. While each item is not difficult to prepare, having them goingsimultaneously will make cooking time faster!
Cut chicken into strips, chop onion, & pressgarlic
Place water and a tablespoon of avocado oil into asaucepan and heat water.
While water is heating, peel butternut squash &cut into cubes. (If needed, you can cut the squash in half, place face down in a glass baking dish and microwave for 2 minutes until slightly tender. Or simply buy it already cubed!)
Place squash into stockpot and pour chicken broth oversquash until all squash is covered. Heat to a boil, and then gently boil for 10 minutes or until squash is tender.
After you get the squash going, pour the orzo into the boiling water and stir gently, and occasionally. Allow the squash and orzo to cook at the same time for 10-11 minutes.
While the squash & orzo cook, stir-fry the chicken, onion, and garlic in a separate pan.
Once the squash is tender, use a potato masher to mash the squash and then whisk together with the chicken broth. If you prefer to have a thicker sauce, remove a half of cup of the sauce into a glass-measuring cup, and whisk in a teaspoon of organic brown rice starch or corn starch Once blended, return to the rest of the sauce and whisk. Add the basil and salt and pepper to taste. I like to use my immersion blender at this stage to help get the creamiest texture that I can. Drain & rinse the orzo, then add to the squash sauce. Now fold in the chicken mixture.
Just before serving, add the arugula and stir.
To spice it up, use ground Italian chicken sausage andhot sauce to taste!
Dairy free folks will love this dish. A wonderful creamy, lower calorie alternative to the rich dairy sauces.
Created by: Margie Jameson, Certified Health Coach, Take 2 Wellness