CREAMY PUMPKIN SPAGHETTI WITH CHICKEN
Steps:
- Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.
Nutrition Facts : Calories 481 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 339mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
PUMPKIN ALFREDO WITH CHICKEN
I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.
Nutrition Facts : Calories 631 calories, Fat 30g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 936mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.
PUMPKIN CHICKEN CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.
CHICKEN PUMPKINS
How do you make chicken bites look like little pumpkins? The trick to this savory treat is a few strategic (but straightforward) knife cuts. The nuggets are soaked in buttermilk, then coated in Cheddar-cracker breadcrumbs and stuffed with mozzarella for the ultimate chicken and cheese experience.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
- Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
- Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
- Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
- Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
- Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
- One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
- Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.
CHICKEN-PUMPKIN ALFREDO
This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!
Provided by thedailygourmet
Categories Chicken Alfredo
Time 30m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 75.3 g, Cholesterol 93.5 mg, Fat 24 g, Fiber 5.3 g, Protein 30.9 g, SaturatedFat 13.5 g, Sodium 896 mg, Sugar 5 g
PUMPKIN FETTUCCINI WITH CHICKEN
Provided by Food Network
Time 1h32m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Combine ingredients for the fettucine in a food processor except butter, oil and garlic. "Knead" the ingredients in the food processor for about 10 minutes to make a stiff smooth dough. Wrap dough in plastic wrap and let rest for 10 minutes. Roll flat with a rolling pin or pasta machine so that the dough is very thin and cut into noodles. Chill until ready to cook. (Can freeze extra pasta.)
- For the Chicken: Combine Chardonnay, olive oil, garlic salt, salt, sugar, and basil to make a marinade. Clean and trim chicken breasts and add to marinade. Transfer marinade and chicken breasts into plastic bag and marinate overnight in refrigerator.
- Preheat the grill.
- Grill the chicken until cooked through. Remove from the grill, cool, slice chicken thinly and set aside.
- To make the sauce: Toss mushrooms and 2 tablespoons flour together. In a large skillet over medium heat on stovetop, brown mushrooms in 6 tablespoons butter. Stir in additional 4 tablespoons flour and brown slightly. Add the Chardonnay and 3 cups water, and stir until thick. Add and stir in chicken bouillon, basil leaves,garlic powder and remaining pumpkin puree. Add chicken to sauce and cook slowly on low heat until ready to serve.
- Before serving, add artichoke hearts, Gruyere cheese, Parmesan cheese and whipping cream to chicken and sauce.
- To make the Fettucine: Bring salted water to a boil on stovetop and boil fettuccini noodles for 12 minutes until tender but firm. Brown the garlic in the butter and olive oil and toss together with cooked and drained noodles.
- Serve sauce over noodles. Garnish with grated Parmesan cheese and fresh basil leaves.
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN PASTA
Tasty! Connor approved!
Provided by ConnorsMom
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g
CHICKEN WITH PUMPKIN & CHICKPEAS
An adaptation of a Tunisian dish, this recipe is fragrantly spiced and ready in a little over an hour
Provided by Claudia Roden
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 3.4 grams fiber, Protein 27 grams protein, Sodium 0.45 milligram of sodium
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