Penne with Pumpkin and Chicken
Pasta and Pizza • Italian
Description
This recipe can easily be made vegetarian by omitting the chicken. In the final stages of cooking, you can add a few leaves of sage, which will complement the dish beautifully.
Ingredients
- Butternut Squash 5 oz
- Leek 1 piece
- Cheese Spread 5 oz
- Chicken fillet 10 oz
- Sour Cream 5 oz
- Penne rigate 5 oz
- Garlic 2 cloves
- Olive Oil 3 spoons
- Ground Black Pepper to taste
- Balsamic Vinegar 2 spoons
- Ocean salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Cut the pumpkin into sticks about 3 centimeters thick, the chicken breast into medium-sized pieces, and the onion into half rings.
Step 2
Place the pumpkin, chicken, and leek in a cast iron pot.
Step 3
Season everything with balsamic vinegar, olive oil, black pepper, and salt. Cover the pot with a lid and place it in the oven for 40 minutes, stirring every 15 minutes. While the vegetables and chicken are cooking in the oven, bring a pot of water to a boil for the pasta.
Step 4
Ten minutes before the end of cooking, add finely chopped garlic to the pot.
Step 5
Transfer the cooked pasta to a large skillet. Remove the Dutch oven from the oven, lift the lid, and take a moment to savor the divine aroma. Add the vegetables and chicken to the pasta. Don’t forget the precious juices that have collected at the bottom of the Dutch oven; make sure to add those to the pasta as well.
Step 6
The skillet is on low heat. We mix everything together. Add sour cream, grated cheese (originally Gruyère, but I used regular earthy cheese), and salt.
Step 7
Serve in deep bowls.
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