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    You are in: Home / Recipes / Creamy Chicken and Pumpkin Pasta (Ww) Recipe
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    Creamy Chicken and Pumpkin Pasta (Ww)

    1/1 Photo of Creamy Chicken and Pumpkin Pasta (Ww)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    I'mPat's Note:

    From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest cook Lucy Kelly from Weight Watches.

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    Units: US | Metric


    1. 1
      Preheat oven to 220C or 200C fan forced.
    2. 2
      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. 3
      Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
    4. 4
      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. 5
      Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
    6. 6
      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. 7
      Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.

    Ratings & Reviews:

    • on July 26, 2012


      I forgot to add the Parmesan cheese until I read Sydney Mike's review just now! I'll add that to leftovers tomorrow ~ I added a sprinkling of red pepper flakes to my butternut squash before roasting, and it gave the dish a nice zing of heat ~ LOVED the sweetness of the squash, and the brininess of the olives! I salted/peppered a whole chicken breast, cooked it, then cooled it just enough to slice before adding it back to the sauce/pasta, garnished with fresh basil! Made for Summer Photo Tag 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2014


      Sorry Pat, but I thought this was just okay even though I'd cooked the pumpkin in spices and used flavoured chicken sausages, it needed a bit more flavour for me, maybe some basil, oregano or the like would give it a punchier flavour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2011


      Very much enjoyed this pasta dish, with its nice combo of flavors! Particularly liked the roasted pumpkin & the green olives! I did prefer it without the Parmesan cheese, but my other half poured it on! A keeper of a recipe, for sure! Thanks for sharing it! [Made & reviewed in Went to the Market recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Chicken and Pumpkin Pasta (Ww)

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.4
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 2.0 g
    Cholesterol 49.5 mg
    Sodium 355.9 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 6.0 g
    Sugars 16.7 g
    Protein 27.0 g

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