New
Fettuccine with Creamy Pumpkin Sauce & Chicken
796 kcal per person
56g Protein
67g Carbs
34g Fat
5g Fiber
Ingredients
- ½ cube vegetable bouillon
- 8 ounces pumpkin (frozen) (224 g)
- ½ onion
- 1 clove garlic (5 g)
- 5 ounces chicken breast (140 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon Italian seasoning (2 g)
- 2 tablespoons cream cheese, reduced fat (30 ml)
- 3 ounces fettuccine (84 g)
- 2 ounces feta cheese, crumbled (56 g)
Preparing this recipe
- Bring a pot of water to the boil and add the stock cube. Add the pumpkin and cook for about 10 minutes, until tender.
- Meanwhile, finely chop the onion and garlic. Cut the chicken into small cubes.
- Heat the oil in a frying pan and gently fry the onion and garlic for about 3 minutes. Add the chicken and Italian seasoning and cook for 4–5 minutes, until golden brown and cooked through.
- Drain the pumpkin, reserving some of the cooking liquid. Blend the pumpkin, 50 ml of the cooking liquid and cream cheese with a hand blender until smooth and creamy. Add the sauce to the chicken and simmer for another 4 minutes. Add a little more cooking liquid if the sauce is too thick.
- Meanwhile, cook the fettuccine according to the packet instructions. Drain and toss with the pumpkin sauce. Season with salt and pepper.
- Serve the pasta in a shallow bowl and crumble the feta over the top.
Requisites:
- Immersion blender
Tip van FitChef
1. Add fresh sage for extra flavour.
2. No immersion blender? Use a potato masher for a more rustic pumpkin sauce.
