Ingredients
-
300
-
250
-
100
-
2
-
250
-
1
-
1
-
1
-
375
-
6
-
1/4
-
-
-
-
Directions
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 , This was SO good! Wonderful flavors, creamy sauce The olives are a great salty balance to the sweet sauce I seasoned the chicken with salt and pepper before cooking, and did the same to the pumpkin and tomatoes after cooking , I seasoned the chicken with salt and pepper before cooking, and did the same to the pumpkin and tomatoes after cooking
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Steps
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1
Done
|
Preheat Oven to 220c or 200c Fan Forced. |
|
2
Done
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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. |
|
3
Done
|
Meanwhile Cook the Pasta in a Medium Saucepan of Boiling Salted Water, Following Packet Instructions, or Until Just Tender and Then Drain. |
|
4
Done
|
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. |
|
5
Done
|
Add Onion and Garlic and Cook, Stirring For 5 Minutes or Until Softened and Then Return Chicken to the Pan. |
|
6
Done
|
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. |
|
7
Done
|
Add the Cooked Pasta, Olives and Roasted Pumpkin and Tomatoes to the Sauce and Toss Gently to Combine and Serve Pasta Sprinkled With Cheese. |
