Chicken and pumpkin pasta bake

Cooking Meat Chicken and pumpkin pasta bake

Our Chicken and pumpkin pasta bake recipe is super-easy and tasty.

Lables: Low sodium Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat 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.
  2. Meanwhile, 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.
  3. Preheat 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.

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1kg butternut pumpkin, peeled, cut into 1.5cm pieces
Olive oil cooking spray
3 cups wholemeal penne pasta
300ml light thickened cream
1 tbsp wholegrain mustard
2 cups shredded barbecued chicken
150g smooth reduced-fat ricotta
Baby spinach, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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