PASTA & CHICKEN IN PUMPKIN CREAM SAUCE
Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
Provided by Land O'Lakes
Categories Pasta and noodles Cream Pumpkin Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood Vegetable Dairy Main Course
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain; keep warm.
- Melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center. Add cooked pasta.
- Combine pumpkin, chicken broth, whipping cream, sage and salt in bowl. Pour over pasta mixture; gently toss to coat. Cook over medium heat 3-5 minutes or until heated through. Sprinkle with pecans.
Nutrition Facts : Calories 520 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 135 milligrams, Sodium 380 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Sugar grams, Protein 34 grams
CREAMY PUMPKIN SPAGHETTI WITH CHICKEN
Steps:
- Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.
Nutrition Facts : Calories 481 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 339mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
CREAMY CHICKEN AND PUMPKIN PASTA (WW)
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
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.
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
CREAMY PUMPKIN PASTA
A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!
Provided by Kaarin
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
- Whisk in the pumpkin, broth, creams and seasonings to taste.
- Simmer 10 minutes, stirring occasionally.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
- Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
Nutrition Facts : Calories 629.2, Fat 21.6, SaturatedFat 11.9, Cholesterol 56.1, Sodium 1104, Carbohydrate 98.1, Fiber 13.2, Sugar 3, Protein 14.5
SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA
You asked for it, and the Betty Crocker Kitchens are delivering! Now you can make one of our most popular Instant Pot™ recipes, Creamy Tuscan Chicken Pasta, in the slow cooker. This creamy, flavor-rich pasta dish made with campanelle pasta, chicken, spinach and sun-dried tomatoes is incredibly easy but feels extra special. It's as perfect for company as it is for a family night in.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
- Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
- Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Cup, Sodium 760 mg, Sugar 3 g, TransFat 0 g
CREAMY PUMPKIN PASTA
Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
Provided by Honeypot
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
- 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 and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g
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