Pumpkin & Chicken Pasta Bake
Pumpkin & Chicken Pasta Bake is a hearty meal, full of butternut pumpkin, chicken breast, spinach, cheese and basil. This pasta bake recipe is easily prepared and out of the oven in only 25 mins.
Ingredients
- 600 grams butternut pumpkin, peeled and sliced into 1/2cm pieces
- 1/2 teaspoons paprika
- 1/2 onion, sliced
- 2 cloves garlic, crushed
- 400 grams skin-on chicken breast, skin removed and cut into 2cm cubes
- 500 mL creamy pumpkin soup
- 200 grams pasta, cooked
- 1/2 cup basil leaves
- 1/2 cup grated cheese
- 2 cups spinach
- 3 tablespoons olive oil
- 600 grams butternut pumpkin, peeled and sliced into 1/2cm pieces
- 1/2 teaspoons paprika
- 1/2 onion, sliced
- 2 cloves garlic, crushed
- 400 grams skin-on chicken breast, skin removed and cut into 2cm cubes
- 500 mL creamy pumpkin soup
- 200 grams pasta, cooked
- 1/2 cup basil leaves
- 1/2 cup grated cheese
- 2 cups spinach
- 3 tablespoons olive oil
- Step 1 of 5Preheat the oven to 180˚C (160°C fan forced).
- Step 2 of 5Place the pumpkin onto a lined baking tray. Rub with 2 tablespoons of oil and sprinkle over the paprika. Bake for 20 minutes until lightly browned.
- Step 3 of 5While the pumpkin cooks, heat the remaining oil in a large frying pan. Add the onion and garlic cooking for 2 minutes. Stir through the chicken pieces browning lightly on all sides. Pour in the soup, bringing it to a simmer for 5 minutes. Remove from the heat, stir through half the cheese, and cooked pasta and fold through the spinach.
- Step 4 of 5Pour the mix into a large baking dish, nestle the slices of pumpkin, sprinkle with remaining cheese and bake for 15 minutes.
- Step 5 of 5Serve hot with a few basil leaves.
Method
- Step 1 of 5Preheat the oven to 180˚C (160°C fan forced).
- Step 2 of 5Place the pumpkin onto a lined baking tray. Rub with 2 tablespoons of oil and sprinkle over the paprika. Bake for 20 minutes until lightly browned.
- Step 3 of 5While the pumpkin cooks, heat the remaining oil in a large frying pan. Add the onion and garlic cooking for 2 minutes. Stir through the chicken pieces browning lightly on all sides. Pour in the soup, bringing it to a simmer for 5 minutes. Remove from the heat, stir through half the cheese, and cooked pasta and fold through the spinach.
- Step 4 of 5Pour the mix into a large baking dish, nestle the slices of pumpkin, sprinkle with remaining cheese and bake for 15 minutes.
- Step 5 of 5Serve hot with a few basil leaves.
Nutrition per serving
2136 Kilojoules
Protein34 grams
Fat24 grams
Carbs35 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat the oven to 180˚C (160°C fan forced).
- Step 2 of 5Place the pumpkin onto a lined baking tray. Rub with 2 tablespoons of oil and sprinkle over the paprika. Bake for 20 minutes until lightly browned.
- Step 3 of 5While the pumpkin cooks, heat the remaining oil in a large frying pan. Add the onion and garlic cooking for 2 minutes. Stir through the chicken pieces browning lightly on all sides. Pour in the soup, bringing it to a simmer for 5 minutes. Remove from the heat, stir through half the cheese, and cooked pasta and fold through the spinach.
- Step 4 of 5Pour the mix into a large baking dish, nestle the slices of pumpkin, sprinkle with remaining cheese and bake for 15 minutes.
- Step 5 of 5Serve hot with a few basil leaves.