|
444 kcal |
0:30 min |
Medium |
2 |
Pumpkin and chicken casserole
Pumpkin and chicken casserole - a filling dish for cold days.
Ingredients
| onions | piece |
| garlic | clove |
| pumpkin | 200 gram |
| chicken - breast | 100 gram |
| dried marjoram | teaspoon |
| whole wheat pasta | 70 gram |
| carrots | piece |
| canola oil | 2 tablespoon |
| ground sweet paprika | teaspoon |
| ground black pepper | dash |
| parsley root | 2 teaspoon |
| parmesan cheese | 5 tablespoon |
| salt | dash |
| canned tomatoes | 100 gram |
Preparation process
1. cook the pasta al dente.
2. dice the meat and fry it for a while in a pan.
3. chop onion, press garlic through a press.
4. peel and dice the pumpkin and carrots.
5. grate the cheese, chop the parsley.
6. fry onions in a frying pan, then add carrots, pumpkin and garlic. Fry together for a while.
7. add canned tomatoes and simmer covered.
8. add chicken and season with salt, pepper, paprika marjoram.
9. Arrange pasta and stuffing in an ovenproof dish.
10. sprinkle with parsley, grated cheese and bake in an oven preheated to 180 degrees for 20 minutes.
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