STUFFED PUMPKIN WITH CHICKEN RECIPE | ALLRECIPES
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
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-PUMPKIN ALFREDO | ALLRECIPES
This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!
Provided by thedailygourmet
Categories Main Dishes Chicken Chicken Alfredo Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 5 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
- Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
- Add the chopped basil to the pumpkin Alfredo sauce.
- Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.
Nutrition Facts : Calories 630.6 calories, CarbohydrateContent 75.3 g, CholesterolContent 93.5 mg, FatContent 24 g, FiberContent 5.3 g, ProteinContent 30.9 g, SaturatedFatContent 13.5 g, SodiumContent 896 mg, SugarContent 5 g
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STUFFED PUMPKIN WITH CHICKEN RECIPE | ALLRECIPES
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Total Time 55 minutes
Category Meat and Poultry, Chicken, Breast
Calories 539.3 calories per serving
- Pour creamy pumpkin mixture into hollowed pumpkin to serve.
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Reviews 4.6
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Calories 631 calories per serving
- In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.
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Reviews 4.7
Total Time 40 minutes
Category Breakfast, Brunch
Calories 260 calories per serving
- In a large skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add onion; cook 3 minutes longer. Add sausage, mushrooms, red and green peppers, and garlic powder. Cook and stir until pumpkin is tender, 10-12 minutes. Top with parsley before serving.
CHICKEN AND PUMPKIN ENCHILADAS | RECIPES | WW USA
From weightwatchers.com
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Calories 147 kcal per serving
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From countryliving.com
Total Time 0S
Category healthy, low-calorie, low-carb, dinner party, easy chicken, Thanksgiving, dinner, lunch, main dish, soup
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Calories 157 calories per serving
- Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside. Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.
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