Chicken And Pumpkin Pizza Recipes

CHICKEN AND PUMPKIN PIZZA

Steps:

• Mix all the herbs and spices together for the chicken.
• Rub the mixture into both sides of the chicken thighs.
• On medium high heat, add olive oil to a skillet.
• Once the skillet is hot, sear each chicken thigh.
• Cook on each side for about 2 minutes.
• Remove and allow to rest on a cutting board.
• Meanwhile, add the pumpkin sauce ingredients to a saucepan.
• Mix well over a medium heat.
• Warm through and set aside.
• Tear the kale, slice the bell pepper, and crumble the cheese.
• Once the chicken has rested, slice it into strips.
• It might still be a bit pink on the inside; that is ok, it will finish cooking in the oven.
• Roll out the dough ball to the desired thinness.
• Using a pastry brush, brush the edges or crust of the dough with olive oil.
• Take two hearty kitchen tablespoons of pumpkin sauce and spread around the dough, stopping at the olive oil border.
• Evenly spread a handful of chicken over the sauce.
• Add the torn kale, red peppers, and top with a healthy dose of feta cheese.

CHICKEN WITH PUMPKIN & CHICKPEAS

Steps:

• Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
• Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.

CHICKEN-PUMPKIN ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
• Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
• Add the chopped basil to the pumpkin Alfredo sauce.
• Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.