CHICKEN AND PUMPKIN RECIPES RECIPES

STUFFED PUMPKIN WITH CHICKEN RECIPE | ALLRECIPES

Stuffed Pumpkin with Chicken Recipe | Allrecipes image

Chicken and pumpkin are cooked in a creamy sauce and served inside the hollowed-out pumpkin - perfect for guests!

Provided by Allrecipes Member

Categories Meat and Poultry Chicken Breast

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium pumpkin
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
1 onion, chopped
1 pound boneless, skinless chicken breast, cubed
¼ cup butter
? cup milk
2 tablespoons whole wheat flour

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
Cut off a 'lid' off the pumpkin. Scrape out all pumpkin seeds and threads with a spoon. Brush the inside of the pumpkin with olive oil and season with salt. Wrap in aluminum foil.
Bake in the preheated oven until pumpkin is soft, about 20 minutes. Remove from oven and carefully spoon out pumpkin flesh without breaking the outer shell. Set hollowed pumpkin aside.
Heat 1 tablespoon olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add chicken, butter, and pumpkin flesh and cook until chicken is browned on the outside, about 5 minutes.
Stir together milk and flour until no lumps remain and pour into skillet. Simmer until sauce thickens and chicken is cooked through, about 5 minutes. Season with salt and pepper.
Pour creamy pumpkin mixture into hollowed pumpkin to serve.

Nutrition Facts : Calories 539.3 calories, CarbohydrateContent 41.6 g, CholesterolContent 96.7 mg, FatContent 32.6 g, FiberContent 3.6 g, ProteinContent 24.8 g, SaturatedFatContent 11.9 g, SodiumContent 344.2 mg, SugarContent 8.8 g

CHICKEN AND PUMPKIN ENCHILADAS | RECIPES | WW USA

Chicken and Pumpkin Enchiladas | Recipes | WW USA image

These family-friendly enchiladas are fantastically easy to prepare, requiring no sautéing, very little chopping, and no blending to make a sauce. Shredded rotisserie chicken breast is tossed with a little enchilada sauce and scallions for the filling, and pumpkin puree is whisked with enchilada sauce, water, and spices for the sauce. There is a lot of sauce, and you might worry that there’s too much—but the corn tortillas soak it up, giving the finished dish a casserole-like texture that’s sure to please the whole family. Serve with hot sauce on the side for those who want to spice things up.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 spray(s) Cooking spray
8 oz Skinless original seasoning rotisserie chicken breast shredded
0.5 cup(s) Uncooked scallion(s) thinly sliced
10 oz Canned enchilada sauce red variety, divided
15 oz Canned pumpkin puree
1 tsp Smoked paprika
0.5 tsp Kosher salt
8 medium Corn tortilla(s)
0.75 cup(s), shredded Reduced fat sharp cheddar cheese made with 2% milk
0.5 cup(s) Pico de gallo
0.25 cup(s) Cilantro leaves, optional

Steps:

Preheat the oven to 425°F. Coat a 13 x 9–inch baking dish with cooking spray. In a medium bowl, toss together the chicken, scallions, and ¼ cup enchilada sauce. In another medium bowl, whisk together 1 cup water, the remaining enchiladas sauce, pumpkin, smoked paprika, and salt.
Spread 1? cups sauce in the bottom of the prepared baking dish. Divide the chicken mixture evenly among the tortillas (about ¼ cup each). Roll up the tortillas and arrange them, seam side down, in the baking dish. Pour the remaining sauce over the tortillas; sprinkle evenly with the cheese.
Cover the dish with foil and bake until the cheese melts and the sauce is very bubbly, about 25 minutes. Serve the enchiladas with pico de gallo; garnish with cilantro, if desired.
Serving size: 2 enchiladas and 2 tbsp pico de gallo

Nutrition Facts : Calories 147 kcal

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