Name: One-pot chicken and pumpkin penne
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 brown onion, chopped; 510.00 gm salt reduced chicken style liquid stock; 535g can creamy pumpkin soup; 250g penne rigate; 1 zucchini; 625.00 ml chopped cooked chicken; 250.00 ml frozen baby peas; 82.50 ml finely grated parmesan; 2 tsp chopped fresh tarragon; 1 garlic clove, crushed; 2 tsp finely grated lemon rind; 20.00 ml chopped fresh flat-leaf parsley

One-pot chicken and pumpkin penne

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Simplify weeknight meals with one-pot chicken pumpkin pasta.

Ingredients:

1 brown onion, chopped
510.00 gm salt reduced chicken style liquid stock
535g can creamy pumpkin soup
250g penne rigate
1 zucchini
625.00 ml chopped cooked chicken
250.00 ml frozen baby peas
82.50 ml finely grated parmesan
2 tsp chopped fresh tarragon
2 tsp finely grated lemon rind
20.00 ml chopped fresh flat-leaf parsley

Instructions:

In a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat, heat oil. Add onion and cook, stirring, for 3 minutes until just starting to soften. Pour in stock, soup, and 1 cup cold water, then stir to combine. Increase heat to high, cover, and bring to a boil. Add penne, reduce heat to medium-low, simmer covered, stirring occasionally, for 20 minutes or until penne is just tender. Enjoy!
Prepare a flavorful Tarragon gremolata by mixing Parmesan cheese, fresh tarragon, minced garlic, grated lemon zest, and chopped parsley in a bowl.
Peel zucchini into ribbons. Combine zucchini, chicken, and peas with penne. Stir to mix well. Cook for 2 minutes until chicken is heated through. Season with salt and pepper. Sprinkle with gremolata before serving.

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