Chicken in Avocado Green Chile Sauce with Spicy Butternut Squash

7 10 2009
2 chicken breasts

put in pan with water and cover on med high heat for 15 minutes. Pull chicken out and shred. Set aside.

Sauce:
2 cloves garlic minced
dice half an ancho chile
4-5 diced tomatillos
cilantro to taste

Put in saucepan with 1 tbs canola oil and heat over medium heat until tomatillos start to break down. Once sauce is cooked, add in: 1-2 ripe avocados mashed with 1 tbs lime juice

Mix chicken into sauce

I served with:
Butternut squash, peeled seeded and diced that I boiled and smashed with a little olive oil and the other half of the ancho chile. If you want the squash sweeter (which I may do next time), roast the squash in the oven at 350 with a little oil on it instead of boiling to bring out the natural sugars to caramelize a little.