Creamy Chicken And Pumpkin Food

CHICKEN PUMPKINS

Steps:

• Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
• Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
• Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
• Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
• Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
• Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
• One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
• Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.

CREAMY CHICKEN AND PUMPKIN

Steps:

• Soak dried porcini in 1 cup hot water for 30 minutes.
• Roll the lemon on a hard, flat surface, pressing with your palm, to help release the juices inside. Cut the lemon in half.
• Remove the skin from the chicken pieces and rub the cut side of the lemon, squeezing gently, over the meat (use both halves to use all the lemon juice).
• Heat oil in a pan large enough to hold the chicken pieces in one layer. Add the prepared chicken and brown on both sides. Transfer to a casserole dish.
• Preheat oven to 350 degrees F.
• In a pan over medium heat, melt the butter. When it stops foaming, add chopped onion and salt, then sauté until pale gold.
• Meanwhile, remove the porcini from the water and rinse well. Pat the porcini dry and chop into small pieces. Strain the water through a sieve, stopping before the last spoonful so that you don't get the residue from the bottom.
• Add porcini and pumpkin pieces to onion and sauté for 5 minutes. Add fresh mushrooms and cook for 5 minutes more, stirring frequently.
• Stir in the half and half, 4 to 5 Tbsp of the strained porcini water and season to taste with salt and freshly ground pepper. Simmer uncovered for 10 to 12 minutes until reduced slightly, then pour over the chicken in the casserole dish.
• Cover and cook in a 350 degree F oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or unsalted chicken broth if the sauce becomes a little dry.

CHICKEN-PUMPKIN ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
• Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
• Add the chopped basil to the pumpkin Alfredo sauce.
• Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

CREAMY CHICKEN AND PUMPKIN PASTA (WW)

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.