One Pan Baked Chicken Pumpkin Pasta
Servings: 6
Ingredients
- 1 small/medium pie pumpkin sliced in half, seeds scooped out, and then sliced into quarters. OR you can use 1 can of pumpkin if you don't want to roast the pumpkin.
- 2 tbsp olive oil
- 3 tsp sea salt divided
- 1/2 tsp pepper
- 1 tsp cinnamon
- 2 cups bone broth, meat stock, or store bought broth
- 1 1/2 - 2 cups milk or milk alternative
- 1/3 cup nutritional yeast OR about 1 cup of shredded cheese of choice
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 3 cups baby spinach chopped
- 3-4 chicken breasts pat dry
- 12 oz dried pasta of choice I used Jovial GF pasta
- Optional 1-2 cups of cheese of choice for the top
Instructions
- If you are roasting the pumpkin versus using a can of pumpkin, start with roasting the pumpkin first. If you are using a can of pumpkin, skip to the next step. Rub olive oil, 1 1/2 tsp sea salt, pepper, and cinnamon over the slices of pumpkin. Roast in a 450 degree oven for 30 minutes until fork tender. Let the pumpkin cool to touch before peeling the skin away.
- Pre-heat the oven to 425 degrees for the baked chicken pumpkin pasta.
- Put the broth, milk, nutritional yeast, onion powder, garlic powder, and roasted pumpkin into a blender, and blend until smooth and creamy.
- Place the chicken breasts in a 9x13 casserole pan, and sprinkle with 1 1/2 tsp sea salt and pepper to taste.
- Sprinkle the dried pasta evenly in the casserole pan. It is ok if the pasta is on the chicken.
- Pour the blended pumpkin cream sauce over the chicken and pasta, and bake at 425 degrees for 40-45 minutes until the chicken is cooked through, and the pasta is tender.
- Sprinkle the cheese over the top of the chicken pumpkin pasta and place the casserole dish under the broiler for a few minutes until the cheese is golden and bubbly.