Chicken & Butternut Squash Stew

Prepare the ingredients. Remove the stems from the kale and roughly chop 2 cups of the leaves. Peel and finely dice one large shallot. Grate 1/2 cup of Parmesan cheese. Peel the butternut squash and cut it into 3 cups of 1-inch cubes. Rinse the chicken breasts, pat them dry with a paper towel, cut them into bite-sized pieces, and season with salt and pepper. Mince 3 cloves of garlic and have 1/2 cup of heavy cream and 5 cups of broth readily available.

Preheat a large, heavy-bottomed pot over medium-high heat, then add 1 tablespoon olive oil and the cubed chicken. Thoroughly cook chicken until it reaches an internal temperature of 165°F. Remove from the pot and set aside; no need to clean the pot.

Add the diced shallot to the pot and sauté until slightly softened. Then, add the minced garlic cloves and sauté for another minute.

Add the cubed butternut squash and sauté for 4-5 minutes, then season with salt and pepper.

Add the 5 cups of chicken broth to the pot with the cooked chicken, stirring until well combined. Bring the stew to a boil, then lower the heat to a simmer, cooking until the butternut squash is fork-tender but not mushy.

Once the butternut squash is tender, stir in the chopped kale leaves.

Prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl, stirring until smooth. Pour the slurry into the stew and stir gently until fully incorporated. Add ½ cup of heavy cream and Parmesan cheese, then continue heating the stew, stirring occasionally, until it thickens to your desired consistency.

Serve and enjoy!