One pot chicken and pumpkin penne
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How to make One pot chicken and pumpkin penne
Yield = 4Prep time: 0:05
Cook time: 0:25
Total time: 0:30
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion, chopped
- 2 cups Massel salt reduced chicken style liquid stock
- 535g can creamy pumpkin soup
- 250g penne rigate
- 1 zucchini
- 2 1/2 cups chopped cooked chicken
- 1 cup frozen baby peas
Tarragon gremolata
- 1/3 cup finely grated parmesan
- 2 teaspoons chopped fresh tarragon
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- 1 tablespoon chopped fresh flat-leaf parsley
Method
- Step 1 Heat oil in a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat (see note). Add onion. Cook, stirring, for 3 minutes or until just starting to soften. Add stock, soup and 1 cup cold water. Stir to combine. Increase heat to high. Cover. Bring to the boil. Add penne. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until penne is just tender.
- Step 2 Meanwhile, make Tarragon gremolata: Combine parmesan, tarragon, garlic, lemon rind and parsley in a bowl.
- Step 3 Using a vegetable peeler, cut zucchini into ribbons. Add zucchini, chicken and peas to penne. Stir well to combine. Cook for 2 minutes or until chicken is heated through. Season with salt and pepper. Serve penne sprinkled with gremolata.
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