One-pot chicken and pumpkin penne

Make weeknight dinners even easier with this one-pot chicken and pumpkin pasta recipe.

Recipe «One-pot chicken and pumpkin penne» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 brown onion, chopped, 2 cups Massel salt reduced chicken style liquid stock, 535g can creamy pumpkin soup, 250g dried penne , 1 zucchini, 2 1/2 cups chopped cooked chicken, 1 cup frozen baby peas , 1/3 cup finely grated parmesan, 2 tsp chopped fresh tarragon, 1 garlic clove, crushed, 2 tsp finely grated lemon rind, 1 tbsp chopped fresh flat-leaf parsley.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 1 brown onion, chopped 
• 2 cups Massel salt reduced chicken style liquid stock 
• 535g can creamy pumpkin soup 
• 250g dried penne 
• 1 zucchini 
• 2 1/2 cups chopped cooked chicken 
• 1 cup frozen baby peas 
• 1/3 cup finely grated parmesan 
• 2 tsp chopped fresh tarragon 
• 1 garlic clove, crushed 
• 2 tsp finely grated lemon rind 
• 1 tbsp chopped fresh flat-leaf parsley 

Instructions

1. Heat 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.
2. Meanwhile, make Tarragon gremolata: Combine parmesan, tarragon, garlic, lemon rind and parsley in a bowl.
3. Using 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.