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

Prep Time30 minutes

Cook Time1 hour

Total Time1 hour 30 minutes

Servings: 6

Author: Veronique Eichler

  • 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 Facts

Pumpkin Chicken Pasta Bake

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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