Creamy Pumpkin Chicken Pasta Bake Recipes

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CREAMY PUMPKIN PASTA BAKE



Creamy Pumpkin Pasta Bake image

This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!

Provided by Sheri Miller

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 12

Number Of Ingredients 13

1 pound rotini pasta
1 pound sweet Italian sausage
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 ½ cups chicken broth
1 (15 ounce) can pumpkin puree
2 tablespoons crumbled cooked bacon
2 teaspoons Italian seasoning
1 teaspoon salt
1 cup heavy whipping cream
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
  • Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
  • Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 35.1 g, Cholesterol 51.2 mg, Fat 20.3 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 9 g, Sodium 992.5 mg, Sugar 3.3 g

CREAMY CHICKEN AND PUMPKIN PASTA (WW)



Creamy Chicken and Pumpkin Pasta (Ww) image

From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest cook Lucy Kelly from Weight Watches.

Provided by ImPat

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

300 g butternut pumpkin (peeled cut into 3cm pieces)
250 g cherry tomatoes (halved)
100 g penne pasta
2 teaspoons olive oil
250 g chicken breast fillets (lean fat trimmed and thinly sliced)
1 medium red onion (thinly sliced)
1 garlic clove (minced)
1 tablespoon cornflour
375 ml evaporated skim milk
6 green olives (pitted in brine and sliced)
1/4 cup parmesan cheese (20 grams grated)

Steps:

  • Preheat oven to 220C or 200C fan forced.
  • 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.
  • Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
  • 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.
  • Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
  • 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.
  • Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.

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