Spicy Chicken & Pumpkin Pasta
The spicy but slightly sweet taste of this warm pasta dish goes well with fresh sliced mangoes, oranges, and crunchy jicama.
4 cups shredded Gold'n Plump® Deli Rotisserie Chicken
2 cups mini penne pasta
1 small pumpkin or butternut squash, peeled, seeded, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 cup coarsely chopped white onion
1 red pepper, seeded, cut into 1-inch pieces
2 cans (15 ounces) diced tomatoes with roasted garlic
1-1/4 teaspoons Montreal steak seasoning
1/2 teaspoon pumpkin pie spice
Fresh parsley if desired
In stockpot, cook pasta as directed on package. Add pumpkin to the pasta and cook until pasta and pumpkin are fork tender. Drain well and set aside.
Heat olive oil in stockpot over medium-high heat and stir in the onion and peppers. Cook 3 to 4 minutes or until slightly softened. Reduce heat to medium.
Stir in the tomatoes, steak seasoning, and pumpkin pie spice. Cook 3 to 4 minutes, stirring frequently.
Gently stir in the pumpkin and pasta mixture and chicken. Cook 6 to 8 minutes or until hot, stirring occasionally.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
A fun way to serve this pasta is in a cooked pumpkin shell. You will need one medium pumpkin, washed, seeded, and the interior scrapped clean. Heat oven to 350° F. Line a baking sheet with aluminum foil and place cleaned pumpkin on baking sheet. Cover pumpkin with aluminum foil and bake 45 to 50 minutes or until the inside of the pumpkin is hot.
To serve, using pot holders, place filled pumpkin on heatproof serving platter. Spoon the prepared chicken and pasta mixture into the cleaned pumpkin. Garnish with chopped fresh parsley, if desired.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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- PER SERVING
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Calories350
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Calories from Fat44%
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Total Fat17g
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Saturated Fat4g
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Total Carbohydrate30g
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Protein18g
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Sugars9g
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Cholesterol65mg
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Dietary Fiber3g
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Sodium860mg
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- DAILY VALUE
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Vitamin A108%
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Vitamin C30%
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Calcium7%
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Iron11%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat1.5
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Vegetable2
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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