Make weeknight dinners even easier with this one-pot chicken and pumpkin pasta recipe.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion, chopped
- 2 cups Massel salt reduced chicken style liquid stock
- 535g can creamy pumpkin soup
- 250g penne rigate
- 1 zucchini
- 2 1/2 cups chopped cooked chicken
- 1 cup frozen baby peas
Tarragon gremolata
- 1/3 cup finely grated parmesan
- 2 teaspoons chopped fresh tarragon
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- 1 tablespoon chopped fresh flat-leaf parsley
Method
- Step 1Heat oil in a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat (see note). Add onion. Cook, stirring, for 3 minutes or until just starting to soften. Add stock, soup and 1 cup cold water. Stir to combine. Increase heat to high. Cover. Bring to the boil. Add penne. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until penne is just tender.
- Step 2Meanwhile, make Tarragon gremolata: Combine parmesan, tarragon, garlic, lemon rind and parsley in a bowl.
- Step 3Using a vegetable peeler, cut zucchini into ribbons. Add zucchini, chicken and peas to penne. Stir well to combine. Cook for 2 minutes or until chicken is heated through. Season with salt and pepper. Serve penne sprinkled with gremolata.
- High fibre
- Low fat
- Lower gi
Nutrition
2319 kj
Energy
16.8g
Fat Total
5.6g
Saturated Fat
8g
Fibre
36.5g
Protein
94mg
Cholesterol
856mg
Sodium
59.9g
Carbs (total)
All nutrition values are per serve
Notes
We used a cast-iron dish for this recipe, to prevent the sauce sticking to the base. Try other soup flavours like chicken and corn, home-style vegetables or cream of mushroom.
- Author: Kim Coverdale
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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