Creamy Chicken and Pumpkin Pasta (WW)
Recipe: #15324
October 28, 2014
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Cheese, Parmesan, Penne Oven Bake, Special Diet - Weight Watchers etc., Boneless Pieces, more
"From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest cook Lucy Kelly from Weight Watches."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (496.9 g)
- Calories 503.8
- Total Fat - 16.6 g
- Saturated Fat - 5.2 g
- Cholesterol - 186.8 mg
- Sodium - 340.7 mg
- Total Carbohydrate - 67.2 g
- Dietary Fiber - 7.6 g
- Sugars - 24.4 g
- Protein - 24 g
- Calcium - 270 mg
- Iron - 3.8 mg
- Vitamin C - 57.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 220C or 200C fan forced.
Step 2
Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
Step 3
Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
Step 4
Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
Step 5
Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
Step 6
Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
Step 7
Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.
Tips
No special items needed.
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