Best Creamy Chicken And Kabocha Squash Shells Recipes

THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH

Thai Red Curry with Chicken and Kabocha Squash image

This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the coconut milk and the squash cooked together in red curry paste, creating just the perfect combination like that of a curry and stew dish.

Provided by Suwanee

Categories curries

Time 50m

Number Of Ingredients 14

Ingredients

2 Tbsp vegetable oil
3 cloves garlic, chopped small
2-3 small shallots or sub 1/2 medium purple onions, sliced into small pieces
Up to ½ cup red curry paste, store-bought (Mae Ploy brand preferably). Add 2 Tbsp if using a homemade curry paste. Start with 1-2 tablespoon and you can add more at the end to suit your spice level.
1 can (13.5 oz) coconut milk (Chaokoh brand preferably)
2 lbs Kabocha, cut and scrapped and chopped into med chunks about 2 inches thick
1 lb chicken breast, cut into bite-sized pieces about 3x2 inch long
1 small carton (8.5 oz) coconut cream, about 1 cup. I used Chaokoh brand.
1 1/4 cup water or light stock
½ - 2Tbsp fish sauce (depending on the brand and taste, adjust accordingly). I used the squid brand.
1/4 cup + 1 tsp brown sugar
3-4 kaffir lime leaves sliced thin
3 Thai long red chilis, fresh or sub-Serrano peppers. Deseed and rinse.
1 cup Thai basil

Steps:

Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
Add the curry paste, and break the big chunks into small ones.
Add coconut milk, stir it all in and continue breaking up the curry paste chunks.
Stir until you have a creamy orange sauce
Bring everything to a boil, then turn the heat down to medium.
Add the chicken and the kabocha squash, and mix well with the sauce.
Stir everything together for 1 minute or so.
Add coconut cream and water/stock.
(If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.
Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

Nutrition Facts : ServingSize 1.5 cups, Calories 361 calories, Sugar 13.7 g, Sodium 702 mg, Fat 18 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 35.3 g, Fiber 4.1 g, Protein 16.9 g, Cholesterol 42.5 mg

CREAMY CHICKEN AND KABOCHA SQUASH SHELLS

Creamy Chicken and Kabocha Squash Shells image

Don't be deceived by the lack of added seasonings. It is full of flavor! Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! Delicious! Even my daughters loved it! (3 yrs & 7 mos) I just took the chicken out for my baby girl, mashed it up, and she couldn't have enough! This recipe makes a whole stock-pot full, and it's super easy to make, so it's a great one to make and freeze the leftovers. I was going to, but it we scarfed it all up in 2 days!

Provided by crystalroset

Categories One Dish Meal

Time 1h50m

Yield 22-26 cups, 11-13 serving(s)

Number Of Ingredients 6

Ingredients

12 cups chicken broth (I used 1/4c "Herbox Chicken Instant Bouillon & Seasoning" with 12 c water)
4 large chicken breasts, boneless-skinless, cut into 1-inch cubes
1 red onion, finely chopped
1 bulb of garlic, chopped (yes, the whole bulb! Don't worry, it's not too much!)
1 kabocha squash, cut in half, seeds removed, then cut into several large chunks
16 ounces shell pasta, large shells

Steps:

Bring water and stock to a boil.
Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.
Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).
Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).
Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!
Serve and enjoy! Freeze your leftovers!

Nutrition Facts : Calories 294.6, Fat 7, SaturatedFat 1.9, Cholesterol 33.8, Sodium 868.6, Carbohydrate 33.9, Fiber 1.5, Sugar 1.9, Protein 21.9

POACHED CHICKEN BREAST WITH KABOCHA SQUASH AND LEEKS

Poached Chicken Breast with Kabocha Squash and Leeks image

Special Recipe

Provided by campbells

Number Of Ingredients 6

Ingredients

4 boneless, skinless chicken breasts (about 2 1/2 pounds)
Kosher salt
4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments
1 head garlic, halved crosswise
4 cups Swanson® Chicken Broth
1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

Steps:

Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH

Sake-Steamed Chicken and Kabocha Squash image

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Provided by Tadashi Ono

Categories Bon Appétit Chicken Squash Dinner Ginger Chile Pepper Healthy Low Fat Low Cholesterol Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

Steps:

Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.