Filled with fresh vegies and tasty chicken, this budget-friendly dish is an instant family classic.
Ingredients
- 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- Olive oil spray
- 1 leek, ends trimmed, thinly sliced
- 1/2 Roast Chicken, skin and bones removed, meat shredded
- 150g baby spinach leaves
- 60g butter
- 50g (1/3 cup) plain flour
- 750ml (3 cups) milk
- 40g (1/2 cup) shredded parmesan
- 1 x 625g pkt spinach & ricotta tortellini
- 80g (1 cup) coarsely grated cheddar
- Fresh sage leaves, to serve
Method
- Step 1Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place pumpkin on the tray. Spray with olive oil spray. Season with salt and pepper. Bake for 1 hour or until tender. Set aside for 10 minutes to cool.
- Step 2Meanwhile, heat a saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring, for 5 minutes. Add chicken and spinach. Cook, stirring, for 1-2 minutes or until spinach wilts. Transfer to a heatproof bowl.
- Step 3Melt the butter in the pan until foaming. Add the flour. Cook, stirring, for 30 seconds. Remove from heat. Gradually stir in the milk. Cook, stirring constantly, for 5 minutes until sauce thickens. Stir in the parmesan.
- Step 4Cook the tortellini in a saucepan of boiling water following packet directions or until al dente. Drain and return to the pan. Add the leek mixture and parmesan mixture to the tortellini. Stir to combine. Stir in the pumpkin.
- Step 5Transfer to a 2.5L (12-cup) capacity baking dish. Top with cheddar. Bake for 30-35 minutes or until golden. Top with sage and serve.
- Low carb
- Lower gi
Nutrition
2821 kj
Energy
29g
Fat Total
17g
Saturated Fat
6g
Fibre
52g
Protein
166mg
Cholesterol
625.16mg
Sodium
19g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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