CREAMY CHICKEN AND PUMPKIN PASTA (WW)
From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest cook Lucy Kelly from Weight Watches.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220C or 200C fan forced.
- Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
- Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
- Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
- Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
- Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
- Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.
CREAMY CHICKEN & PUMPKIN
Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 9
Steps:
- Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.
- Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.
- Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.
- Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.
- Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.
Nutrition Facts : Calories 666 calories, Fat 49 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 1.72 milligram of sodium
CREAMY PUMPKIN PASTA
A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!
Provided by Kaarin
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
- Whisk in the pumpkin, broth, creams and seasonings to taste.
- Simmer 10 minutes, stirring occasionally.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
- Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
Nutrition Facts : Calories 629.2, Fat 21.6, SaturatedFat 11.9, Cholesterol 56.1, Sodium 1104, Carbohydrate 98.1, Fiber 13.2, Sugar 3, Protein 14.5
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- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 20 minutes. Add tomatoes and bake for 10 minutes or until pumpkin is lightly browned and tomatoes soften.
- Meanwhile, cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Heat oil in a non-stick frying pan over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until lightly browned. Transfer to a plate. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Return chicken to pan.
- Blend cornflour and a little evaporated milk in a jug. Stir in remaining milk. Add milk mixture to pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 3 minutes or until sauce thickens slightly.
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