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One-pot chicken and pumpkin penne

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 2 cups Massel salt reduced chicken style liquid stock
  • 535g can creamy pumpkin soup
  • 250g penne rigate
  • 1 zucchini
  • 2 1/2 cups chopped cooked chicken
  • 1 cup frozen baby peas

Tarragon gremolata

  • 1/3 cup finely grated parmesan
  • 2 teaspoons chopped fresh tarragon
  • 1 garlic clove, crushed
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon chopped fresh flat-leaf parsley


  • 1
    Heat oil in a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat (see note). Add onion. Cook, stirring, for 3 minutes or until just starting to soften. Add stock, soup and 1 cup cold water. Stir to combine. Increase heat to high. Cover. Bring to the boil. Add penne. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until penne is just tender.
  • 2
    Meanwhile, make Tarragon gremolata: Combine parmesan, tarragon, garlic, lemon rind and parsley in a bowl.
  • 3
    Using a vegetable peeler, cut zucchini into ribbons. Add zucchini, chicken and peas to penne. Stir well to combine. Cook for 2 minutes or until chicken is heated through. Season with salt and pepper. Serve penne sprinkled with gremolata.

Source: taste.com.au


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