Summer Pasta in the Fall

We all have those nights where we look in the fridge and pantry with a blank stare wondering what on earth to make for dinner. At times this can be stressful, but most days I love it because I get to be completely creative and come up with something new. Sometimes it's a big flop, but on nights like last night, it's a huge win. I often find the most random combination of ingredients can be amazing.

Summer Pasta
- 1 Cup diced butternut squash (my most recent obsession!)
- 1 Cup diced sweet potato
- 5 Cups raw mustard greens or spinach (OR 1 cup cooked)
- 3 chicken breasts, cut into 1/2 in cubes
- 1 box pasta - I used a quinoa pasta, a great alternative for those who are gluten sensitive (like me)
- 3 cloves garlic, minced
- 3-5 Tbsp olive oil
- 2 Tsp of a really good Italian Seasoning plus a dash of coriander, chili pepper, paprika or whatever else strikes you
- Parmesan cheese to top (optional)

1. Toss butternut squash and sweet potato with 1 Tbsp olive oil, sprinkle with a little salt and pepper, and bake at 400 degrees for about 30 minutes or until soft.
2. Heat 2 Tbsp olive oil in a pan then cook chicken, adding the Italian seasoning about halfway through.
3. Meanwhile, cook pasta according to instructions on the box.
4. Drain pasta and add the chicken.
5. In the same pan you cooked the chicken, add 1 Tbsp olive oil and garlic. After a couple of minutes, add your greens to cook them down.
6. Combine all ingredients and toss, adding extra olive oil as needed to moisten. Sprinkle some Parmesan cheese on top and serve.