Table of Contents
Pumpkin chicken pasta bake
This pumpkin chicken pasta bake is a cozy yet healthy casserole. Rich in protein, vitamin A and calcium and low in calories and saturated fat
Servings: 6
Equipment
Ingredients
For the mushroom "bacon"
- 4 oz shiitake mushrooms
- 1/4 tsp salt
- 1/8 tsp smoked paprika
- 1/8 tsp freshly ground pepper
- 1 tbsp extra virgin olive oil
For the chicken
- 10 oz skinless chicken breast (1 large)
- 2 cups low-sodium chicken broth
For the pumpkin sauce
- 1 clove garlic roughly chopped
- 15 oz pumpkin puree
- 1 cup 1% milk
- 1/4 cup olive oil
- 1/2 tsp salt
- 2 tsp dried sage
- 1 pinch nutmeg
- 1/4 tsp freshly ground pepper
For the pasta
- 1/2 lb whole wheat pasta
- 2 oz cheddar cheese shredded
- 1 oz Parmesan cheese shredded
For topping
- 3 tbsp parsley chopped
Instructions
- Heat oven to 375F
- Slice mushrooms and toss with olive oil, smoked paprika, salt and pepper
- Spread them on a parchment lined baking sheet. Bake 20 minutes, flip them over and cook another 10 minutes. Let them cool on the baking sheet.
- Lower oven temperature to 350F
- Meanwhile, bring chicken stock to a boil, add chicken breast. Reduce heat and cook 15 minutes until no longer pink. Take the chicken out and save 1 cup of the broth.
- In a food processor, place pumpkin puree, garlic, milk, sage, nutmeg, salt, pepper, and the reserved cup of chicken broth. Blend until smooth.
- Shred the chicken breast with two forks and place in a large bowl.
- Cut mushrooms into bite size pieces and add to the bow
- Cook pasta according to package instructions. Drain and add to the bowl.
- Mix the shredded cheeses together and add half of the mixture to the bowl.
- Pour the sauce into the bowl and mix well.
- Transfer the mixture to a lightly oiled baking dish. Top with the rest of the cheese.
- Bake 30 minutes. Let it rest 5 minutes before serving. Top with chopped parsley and serve.
Nutrition
Nutrition Facts
Pumpkin chicken pasta bake
Amount per Serving
Calories
405
% Daily Value*
Total Fat
19
g
29
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
45
mg
15
%
Sodium
531
mg
23
%
Total Carbohydrate
39
g
13
%
Dietary Fiber
3
g
13
%
Total Sugars
5
g
6
%
Includes Added Sugar
0
g
Protein
24
g
48
%
Vitamin A
11445
IU
229
%
Vitamin C
6
mg
7
%
Vitamin D
1
µg
7
%
Calcium
218
mg
22
%
Iron
3
mg
17
%
Potassium
617
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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