Savory Chicken & Pumpkin Pasta Delight
Indulge in a savory fusion of tender chicken, roasted butternut pumpkin, and sweet cherry tomatoes with this creamy pasta delight. Infused with aromatic flavors of garlic and tangy green olives, this dish is a perfect balance of textures and tastes. Inspired by a collaboration between Justine Schofield and Lucy Kelly, it caters to those following a Weight Watchers plan without compromising on flavor.
4
Servings
318 kcal
Calories
11
Ingredients
Ingredients
butternut pumpkin
300 g (peeled and cut into 3 cm pieces)
cherry tomatoes
250 g (halved)
penne pasta
100 g (uncooked)
olive oil
2 teaspoons (for cooking)
chicken breast fillets
250 g (trimmed and thinly sliced)
red onion
1 medium (thinly sliced)
garlic clove
1 (minced)
cornflour
1 tablespoon (for thickening)
evaporated skim milk
375 ml (for sauce)
green olives
6 (pitted, in brine, sliced)
parmesan cheese
20 grams (1/4 cup) (grated)
Instructions
1
Preheat your oven to 220°C (200°C fan-forced). Prepare a baking tray with baking paper.
2
Arrange the pumpkin pieces on the tray, lightly spray with oil, and roast for 20 minutes.
3
After 20 minutes, add the halved cherry tomatoes to the tray and continue roasting for an additional 10 minutes, or until the pumpkin is lightly browned and the tomatoes are softened.
4
While the vegetables roast, cook the penne pasta in a medium saucepan of boiling salted water according to the packet instructions, or until just tender. Drain the pasta and set aside.
5
In a large non-stick frying pan, heat the olive oil over medium-high heat. Add the sliced chicken breast and cook, stirring frequently for about 5 minutes, or until the chicken is lightly browned. Transfer the chicken to a plate.
6
Using the same pan, add the sliced red onion and minced garlic. Cook them, stirring occasionally for around 5 minutes, or until the onion is softened and fragrant.
7
Return the browned chicken to the pan with the onions and garlic.
8
In a small jug, blend the cornflour with a little of the evaporated skim milk to form a smooth paste. Stir in the remaining milk.
9
Pour the milk mixture into the frying pan with the chicken and onions. Bring it to a gentle boil, then reduce the heat to low and let it simmer, stirring occasionally, for about 3 minutes, until the sauce thickens slightly.
10
Add the cooked pasta, sliced green olives, roasted pumpkin, and tomatoes to the creamy sauce. Toss everything gently to combine and ensure the sauce evenly coats the pasta and vegetables.
11
Serve the chicken and pumpkin pasta warm, generously sprinkled with grated parmesan cheese.
Nutrition Information
33 g
Carbs
28.3 g
Protein
3.5 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken & Pumpkin Pasta Delight?
It is a savory fusion of tender chicken, roasted butternut pumpkin, and sweet cherry tomatoes in a creamy pasta sauce.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 318 kcal.
What type of pasta is recommended for this dish?
The recipe calls for 100 grams of penne pasta.
Is this recipe suitable for a Weight Watchers plan?
Yes, it was designed in collaboration with Justine Schofield and Lucy Kelly specifically for Weight Watchers.
What temperature should the oven be set to for roasting?
Preheat the oven to 220°C or 200°C if using a fan-forced oven.
How long should the butternut pumpkin be roasted?
Roast the pumpkin for an initial 20 minutes, then another 10 minutes after adding tomatoes.
When do I add the cherry tomatoes to the oven?
Add the halved cherry tomatoes to the tray after the pumpkin has roasted for 20 minutes.
How should I prepare the chicken breast?
The chicken breast should be trimmed and thinly sliced.
What is used to thicken the creamy sauce?
A tablespoon of cornflour blended with evaporated skim milk is used as a thickener.
Can I use regular milk instead of evaporated skim milk?
Evaporated skim milk is used for a creamy consistency without the high fat content, but regular milk could be substituted if necessary.
How much protein is in one serving of this pasta?
There are 28.3 grams of protein per serving.
What kind of olives are included in the recipe?
The recipe uses 6 pitted green olives in brine, which should be sliced.
What is the carbohydrate content per serving?
Each serving contains 33 grams of carbohydrates.
How much fiber is in this dish?
There are 3.5 grams of fiber per serving.
What type of cheese is used for the topping?
The dish is finished with 20 grams of grated parmesan cheese.
How do I prepare the garlic for the sauce?
One garlic clove should be minced before being added to the pan.
What kind of onion is best for this recipe?
A medium red onion, thinly sliced, is recommended.
How do I prevent the cornflour from clumping?
Blend the cornflour with a small amount of the evaporated skim milk to form a smooth paste before adding the rest of the milk.
How long does it take to cook the chicken in the pan?
The chicken should be cooked for about 5 minutes until lightly browned.
What size should the pumpkin pieces be cut into?
The butternut pumpkin should be cut into 3 cm pieces.
Should the pasta be cooked before adding it to the sauce?
Yes, cook the penne in boiling salted water until just tender and drain before combining.
Can I make this dish vegetarian?
Yes, you can omit the chicken or replace it with a plant-based protein alternative.
Is there any oil used in the recipe?
Two teaspoons of olive oil are used for cooking the chicken and onion.
How long should the sauce simmer?
Simmer the sauce for about 3 minutes until it thickens slightly.
Can I use different types of pumpkin?
While butternut is suggested, other roasting pumpkins like Jap or Kent can be used.
Do I need to peel the pumpkin?
Yes, the recipe specifies that the pumpkin should be peeled.
Is the cherry tomato preparation important?
The cherry tomatoes should be halved to ensure they soften and release flavor during roasting.
What is the role of the green olives?
The green olives provide a tangy contrast to the sweet pumpkin and creamy sauce.
Who collaborated on this recipe?
This recipe was a collaboration between Justine Schofield and Lucy Kelly.