Here’s the latest coop – a fresh-look chicken delight to please the cluckiest guest!
Ingredients
- 500g butternut pumpkin, peeled, cut into 1cm cubes
- 1 1/2 tablespoons olive oil
- 500g dried macaroni pasta
- 2 (400g) Steggles chicken breast fillets
- 2 rashers middle bacon, trimmed
- 60g butter
- 1/3 cup plain flour
- 3 cups milk
- 1 1/2 cups grated tasty cheese
- 50g baby spinach
- 1/2 cup grated parmesan cheese
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 20 to 25 minutes or until golden and tender. Set aside.
- Step 2Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until just tender. Drain. Place in a large bowl.
- Step 3Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken. Reduce heat to medium. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Add bacon to pan. Cook for 2 to 3 minutes each side or until golden. Roughly chop bacon and chicken. Add to pasta.
- Step 4Melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Stir in milk until smooth. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Stir in tasty cheese. Season with salt and pepper.
- Step 5Lightly grease a 12 cup-capacity ovenproof dish. Add pumpkin, spinach and sauce to pasta mixture. Stir to combine. Spoon into prepared dish. Sprinkle with parmesan. Bake for 20 minutes or until golden. Serve.
- Low carb
Nutrition
3458 kj
Energy
35g
Fat Total
19g
Saturated Fat
5g
Fibre
46g
Protein
116mg
Cholesterol
667.5mg
Sodium
13g
Carbs (sugar)
82g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: John Paul Urizar & Cath Muscat
- Publication: Super Food Ideas
0