Recipe: Pumpkin-Chicken Pasta
I made this for supper tonight. It started out as an idea from AllRecipes.com, but I made enough changes that it probably counts as a different recipe now. The pumpkin is different, mellow, and we all agreed that it was pretty tasty. All of you Northern Hemisphere folks who are currently experiencing autumn might appreciate this dish as change-up from all of the usual pumpkin-based fare that's popular right now.
|A somewhat-lousy shot. My photography suffers when I'm trying to convince the|
kids not to fight over the penguin fork.
Cut one large pumpkin in half. Remove seeds from one half and place it in a 350-400 degree oven to cook.
- 4 tomatoes
- 2 onions
- 5-6 cloves garlic
- Black pepper
- 1 - 2 T oil
Once your pumpkin is soft, use a soup spoon to scrape the flesh out of the rind. Put it in a blender and blend with 1/2 or 1 C milk to create a thick, smooth, creamy texture. Add the pumpkin sauce to the ingredients in the sauce pan.
- 1/2 C grated mozzarella or white cheddar
- 1/2 lb. cooked chicken pieces*
Serve over pasta or as a soup.
Approx. 6 servings with pasta
*If you have pieces of raw chicken, it would be quite tasty to stew them in the oil with the tomato mixture.