Chicken Curry with Bok Choi and Winter Squash

Ingredients

• 8 oz butternut squash: cooked until soft
• 1/8 teaspoon dark sesame oil
• 1/2 teaspoon sweet curry powder (from the grocery store)
• 1 head of bok choi; chopped into 2 inch pieces (leaves separated from stems)
• Salt and Pepper
• 1 teaspoon cornstarch
• Non stick cooking spray or olive oil
• 1 cup chicken broth
• 2 cloves garlic minced
• 1 teaspoon soy sauce or tamari
• 1 jalapeno/Serrano; diced (with seeds)
• 1/2 cup of coconut milk
• 1 pinch dried oregano
• 2 tablespoons fresh cilantro
• 4 oz skinless chicken meat cubed
• 4 3/8 ounce spinach and barley pasta cooked