Chicken, Pumpkin & Zucchini Penne Bake

Ingredients

• 1 tbsp extra virgin olive oil
• 1 brown onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 zucchini (cut into half moons)
• 2 chicken breasts (diced)
• 1 cup pumpkin (diced)
• 1 tbsp oregano (or dried Italian herbs)
• 1 tbsp butter
• 2 cups chicken stock
• 1.5 cups milk
• 4 cups penne pasta (dried)
• 0.75 cup frozen peas
• 0.75 cup frozen corn
• 1 cup parmesan cheese (grated)
• 1.5 cups mozzarella cheese (grated, divided)
• sea salt & cracked black pepper (to taste)

Steps

1. 1

   Preheat the oven or grill to hot.

2. 2

   Place a large ovenproof casserole dish over medium heat.

3. 3

   Add the olive oil and let it heat for 30 seconds.

4. 4

   Add the onion, garlic and zucchini and cook, stirring, for 5 minutes.

5. 5

   Add the chicken, pumpkin and dried herbs and stir through for a few minutes.

6. 6

   Add the butter and stir to coat all the ingredients.

7. 7

   Stir through the stock and milk, then bring to a gentle boil.

8. 8

   Add the dried pasta and use a wooden spoon to submerge the pasta in the liquid.

9. 9

   Place the lid on and simmer for 12–14 minutes, until most of the liquid has evaporated (you may want to leave the lid slightly ajar for the last 5 minutes, so the liquid can evaporate).

10. 10

    Season the mixture really well with sea salt and cracked black pepper.

11. 11

    Stir through the peas and corn.

12. 12

    Add the parmesan and half the mozzarella. Cook, stirring, for about 3–4 minutes.

13. 13

    Scatter the remaining mozzarella on top.

14. 14

    Place under the hot grill or in the oven for 10–15 minutes until the cheese is melted and golden.

Notes

The pumpkin is intended to break down during the simmering process to thicken the sauce. This recipe is noted as being egg-free, nut-free, and can be made gluten-free if using gluten-free pasta.

Nutrition per serving

• main
• dinner
• one-pot
• pasta bake
• chicken
• family-friendly
• baked
• egg-free