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Chicken and roast pumpkin pasta bake

weekly family meal plans

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Ingredients

Scale
  • 1/2 butternut pumpkin, peeled and diced into 1cm pieces
  • 1 tablespoon olive oil
  • 500g macaroni
  • 2 chicken breasts
  • 2 short-cut bacon rashers, diced
  • 60g butter
  • 1/3 cup plain flour
  • 3 cups milk
  • 1 1/2 cups tasty cheese, grated
  • 2 cups baby spinach leaves, roughly chopped
  • 1/2 cup parmesan cheese, grated
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 180°C, fan forced.
  2. Place pumpkin on a baking tray. Drizzle with olive oil. Season with salt and pepper. Toss to coat.
  3. Roast pumpkin in the oven for 30 minutes or until browned and just tender. Remove from oven, set aside to cool slightly.
  4. Meanwhile, in a large saucepan cook macaroni following packet directions, drain and return to saucepan.
  5. Place chicken in a large saucepan, cover chicken with water and season with salt and pepper.
  6. Poach chicken by bringing it to the boil over medium-high heat.
  7. Reduce heat to low, cover and simmer for 8 minutes.
  8. Remove from heat and set aside until needed.
  9. Heat a small frying pan with a dash of oil, cook bacon for 3-5 minutes or until browned.
  10. To make the cheese sauce, melt butter in medium-sized saucepan over medium-high heat until foaming.
  11. Add flour, then cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
  12. Gradually pour in milk, and whisk continuously until the mixture is smooth.
  13. Return saucepan over medium-high heat and bring to the boil, stir continuously for 5 minutes or until sauce thickens.
  14. Remove from heat. Add the cheese and stir until cheese melts. Season with salt and pepper, set aside.
  15. Using a fork, shred the poached chicken.
  16. Add chicken, bacon, pumpkin, spinach and cheese sauce to the pasta, gently stir to combine.
  17. Spoon pasta mixture into a 4L capacity baking dish.
  18. Sprinkle with parmesan cheese.
  19. Bake pasta bake in oven for 20-30 minutes or until golden. Serve.

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