Lighter creamy chicken and pumpkin bake recipe

Lighter creamy chicken and pumpkin bake recipe

By

Packed taking into consideration 2.5 serves of vegs and using vivacious cooking cream and cream cheese, this chicken and pumpkin bake is still creamy and cheesy but won’t weigh you down.

The ingredient of Lighter creamy chicken and pumpkin bake recipe

  1. 1.6kg butternut pumpkin, peeled, deseeded, harshly roughly chopped
  2. 300ml Bulla Light Thickened Cooking Cream
  3. 1 tablespoon extra virgin olive oil
  4. 800g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  5. 1 leek, trimmed, thinly sliced
  6. 2 garlic cloves, finely chopped
  7. 125ml (1/2 cup) white wine
  8. 125g cream cheese, chopped
  9. 185ml (3/4 cup) chicken collection store
  10. 1 tablespoon chopped sage leaves, help extra, to sprinkle
  11. 3 cups baby spinach
  12. 25g (1/3 cup) finely grated parmesan cheese

The instruction how to make Lighter creamy chicken and pumpkin bake recipe

  1. Cook the pumpkin in a medium saucepan of boiling water for 15 minutes or until no question tender. Drain and use a potato masher to mash until smooth. Season and excite in 80ml (1/3 cup) of the cream. Set aside until required.
  2. Meanwhile, heat the oil in a large non-stick frying pan exceeding high heat. build up the chicken and cook for 2 to 3 minutes each side or until browned. Use tongs to transfer to a plate.
  3. Add the leek and garlic to the frying pan. edit heat to low and cook, stirring often, for 2 minutes, or until the leek has softened. build up the wine and simmer for 2 minutes or until reduced. amass the cream cheese, increase and enduring surviving cream and work up to combine. Return the chicken to the pan along in the same way as the chopped sage. Season and simmer for 5 minutes or until the mixture has thickened. build up the spinach and work up until just wilted.
  4. Preheat the oven to 200C/180C admirer forced. Transfer the chicken merger to a 1.75L (7 cup) baking dish. pinnacle past pumpkin mash and smooth surface. Bake for 20 minutes or until the pumpkin is starting to face golden. Sprinkle later the parmesan and sage leaves. Spray as soon as oil and bake for a further 10 minutes or until golden. consent to stand for 5 minutes beforehand serving.

Nutritions of Lighter creamy chicken and pumpkin bake recipe

fatContent: 514.567 calories
saturatedFatContent: 32.4 grams fat
carbohydrateContent: 15.2 grams saturated fat
sugarContent: 19.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 29.5 grams protein
sodiumContent:

You may also like