Our Chicken and pumpkin pasta bake recipe is super-easy and tasty.
Ingredients
- 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
- Olive oil cooking spray
- 3 cups (375g) wholemeal penne pasta
- 300ml light thickened cream
- 1 tablespoon wholegrain mustard
- 2 cups shredded barbecued chicken
- 150g smooth reduced-fat ricotta
- Baby spinach, to serve
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line 1 large baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray. Spray with oil. Bake for 20 to 25 minutes or until golden and tender.
- Step 2Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add pumpkin, cream, mustard and chicken. Season with salt and pepper.
- Step 3Preheat grill on high. Spoon pasta mixture into a greased 6cm-deep, 8 cup capacity baking dish. Dollop with ricotta. Grill for 5 to 6 minutes or until golden. Serve with spinach.
- Low sodium
Nutrition
3244 kj
Energy
23g
Fat Total
12g
Saturated Fat
8g
Fibre
49g
Protein
145mg
Cholesterol
243.19mg
Sodium
17g
Carbs (sugar)
88g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 330g chicken thigh fillets, pan-fried and chopped, instead of BBQ and save around $1.51 in total.
- Author: Abi Ulgiati
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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