CREAMY PUMPKIN, CHICKEN & ZUCCHINI PENNE BAKE

Talk about addictive!!!!!! I couldn’t stop eating it!!!!! Had to get my husband to hide it so I calmed down for a bit.
I love that the pumpkin breaks down while cooking in this and it forms part of the sauce - rich, creamy and comforting. Kids don’t notice the pumpkin either, which is a bonus!!!

Serves 4

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 zucchini, cut into half moons

• 2 chicken breast, diced

• 1 cup pumpkin pieces, small cubes

• 1 tablespoon dried Italian herbs or oregano

• 1 tablespoon butter

• 2 cups chicken stock

• 1.5 cups milk

• 4 cups dried penne

• 3/4 cup frozen peas

• 3/4 cup frozen corn

• 1 cup parmesan, grated

• 1.5 cups mozzarella, grated

• Sea salt & cracked black pepper

Method:

1. Preheat the oven or grill to hot.

2. Place a large casserole pot on medium heat. Add the olive oil and let it heat for 30 seconds. Add the onion, garlic and zucchini and cook, stirring, for 5 minutes. Add the diced chicken, diced pumpkin and dried herbs and stir through for a few minutes. Add the butter and stir through until its coated ingredients.

3. Add the chicken stock, milk and stir through. Bring to a gentle boil and add the UNCOOKED pasta, use your wooden spoon to submerge pasta into the liquid. Place the lid on and simmer for 12-14 minutes, until most of the liquid has evaporated (you may want to leave the lid slightly ajar for the last 5 mins, so the liquid can evaporate). Season really well with sea salt & cracked black pepper.

4. Add the frozen peas, frozen corn and stir through. Then add the parmesan and half the mozzarella cheese. Cook this, stirring, for approx. 3-4 minutes. Scatter the remaining cheese on top and place in a hot grill or oven for 10-15 minutes to let the cheese melt on top.