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Wednesday, April 27, 2011

Pumpkin pasta with roasted veggies and chicken

Who says that pumpkin can only be used in the months of October and November? A couple of weeks ago I made pumpkin butter and it completely changed my life! Check out the recipe here, I swear you will love it even if you aren't too keen on pumpkin. I've been on a pumpkin kick and made a delicious dinner that included what else...pumpkin! I modified this recipe from Sweet Tooth Sweet Life, enjoy!

8-10 oz. bowtie pasta (original recipe calls for Carba Nada pasta which is a specialty low carb option)
1 tbsp EVOO
2 large chicken breasts (we love the bone in breasts from HEB, they have SO much meat and go on sale about once a month for $1/lb)
1/2 onion, chopped
Garlic salt (original recipe calls for garlic cloves but I improvised and used garlic salt for seasoning)
2 cups vegetables (I used zucchini and yellow squash, you can also use broccoli or carrots)
1 cup frozen peas, thawed
1 1/2 cups marinara sauce
2/3 cup canned pumpkin
1 1/2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
1 tsp dried basil

  1. Preheat oven to 350
  2. Cook pasta on stove top, drain and set aside
  3. Bake chicken breasts in oven (original recipe calls for boneless skinless chicken breasts to be cooked and added to the pasta but we chose to serve the pasta over the chicken breasts)
  4. Saute onions in the EVOO and add garlic salt for seasoning
  5. Saute the vegetables in the EVOO and add garlic salt for seasoning (cook separate from onions)
  6. In a large bowl, mix the pasta, onion, vegetables, marinara sauce, pumpkin and basil. 
  7. Pour the pasta mix into a greased 11x7 pan and top with cheeses
  8. Bake for 20-25 minutes or until cheese melts
  9. Serve hot over cooked chicken breasts

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