Chicken, Pumpkin & Zucchini Penne Bake
Chicken, Pumpkin & Zucchini Penne Bake
Share Recipe Favourite Download PDFTalk about addictive – I couldn’t stop eating this! I had to get my husband to hide it while I calmed down for a bit. I love that the pumpkin breaks down while cooking and forms part of the sauce – rich, creamy and comforting. Kids don’t notice the pumpkin either, which is a bonus!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 1 zucchini cut into half moons
- 2 chicken breasts diced
- 1 cup pumpkin diced
- 1 tbsp oregano or italian herbs, dried
- 1 tbsp butter
- 2 cups chicken stock
- 1.5 cups milk
- 4 cups penne pasta dried
- 0.75 cup frozen peas
- 0.75 cup frozen corn
- 1 cup parmesan cheese grated
- 1.5 cups mozzarella cheese grated
- sea salt & cracked black pepper
Instructions
- Preheat the oven or grill to hot.
- Place a large ovenproof casserole dish over medium heat. Add the olive oil and let it heat for 30 seconds. Add the onion, garlic and zucchini and cook, stirring, for 5 minutes. Add the chicken, pumpkin and dried herbs and stir through for a few minutes. Add the butter and stir to coat all the ingredients.1 tbsp extra virgin olive oil, 1 brown onion, 2 cloves garlic, 1 zucchini, 2 chicken breasts, 1 cup pumpkin, 1 tbsp oregano, 1 tbsp butter
- Stir through the stock and milk, then bring to a gentle boil. Add the dried pasta and use a wooden spoon to submerge the pasta in the liquid. Place the lid on and simmer for 12–14 minutes, until most of the liquid has evaporated (you may want to leave the lid slightly ajar for the last 5 minutes, so the liquid can evaporate). Season really well.2 cups chicken stock, 1.5 cups milk, 4 cups penne pasta, sea salt & cracked black pepper
- Stir through the peas and corn. Add the parmesan and half the mozzarella. Cook, stirring, for about 3–4 minutes. Scatter the remaining mozzarella on top and place under the hot grill or in the oven for 10–15 minutes until the cheese is melted.0.75 cup frozen peas, 0.75 cup frozen corn, 1 cup parmesan cheese, 1.5 cups mozzarella cheese
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