RED PUMPKIN CHICKEN/PANEER/TOFU AND SPINACH PASTA
Nutrition with Vibha
March 26, 2025
super easy
Chicken Red Pumpkin And Spinach Pasta
Ingredients
INGREDIENTS
- 2 cups Red pumpkin peeled and cubed
- 1½ cup Spinach washed and chopped
- 2½ cup Boiled Millet Pasta or Spaghetti (around 150g raw)
- 2½ cup Boiled cubed boneless chicken (Can use any cold cuts of chicken if desired)
- ¾ cup Milk Can use Almond or Soya milk or any of your choice
- ½ cup American corn boiled
- ½ cup Capsicum cubed
- ½ cup Onion cubed
- 5-6 flakes Garlic
- Chili flakes- to taste
- Mixed herbs/oregano- to taste
- 1½ tbsp Olive Oil
Instructions
- Heat half a tablespoon of oil in a pan, add the garlic flakes, saute for a few minutes, add the cubed pumpkin, saute and add enough water or stock to cover and cook
- When soft and done, mix in the chicken pieces, cook for a while
- Add the condiments and milk, put off the flame
- Cool and blend well to get a smooth textured sauce
- Heat the remaining oil in a wok, add cubed onions, saute for a while
- Mix in all the veggies, saute for a few minutes
- Add the cooked pasta, mix,
- Gently add in the pumpkin sauce, mix well
- Add the herbs and adjust the seasonings and the consistency
- Serve hot
- #Additional veggies like broccoli, Carrots, Zucchini may also be added if desired
Notes
Highlights:
- This dish is rich in vitamins, fiber, and antioxidants from the pumpkin, spinach, and mixed vegetables.
- The chicken provides protein, while the millet pasta offers a gluten-free, whole grain option, making it a balanced and nutritious meal.
| Energy | 407 kcal |
| Carbohydrate | 58 g |
| Protein | 17.2 g |
| Fat | 11.14 g |
| Calcium | 102.1 mg |
| Iron | 1.2 mg |
| Total Fibre | 3.72 g |
| Soluble Fibre | 1.2 g |
Red Pumpkin Paneer/Tofu And Spinach Pasta
Ingredients
INGREDIENTS
- 2 cups Red pumpkin peeled and cubed
- 1½ cup Spinach washed and chopped
- 2½ cups Boiled Millet Pasta or Spaghetti around 150g raw
- ¼ cup Tofu or Paneer
- ¾ cup Milk Can use Almond or Soya milk or any of your choice
- ½ cup American corn boiled
- ½ cup Capsicum cubed
- ½ cup Onion cubed
- 5-6 flakes Garlic
- Chili flakes- to taste
- Mixed herbs/oregano- to taste
- 1½ tbsp Olive Oil
Instructions
- Heat half a tablespoon of oil in a pan, add the garlic flakes, saute for a few minutes, add the cubed pumpkin, saute and add enough water or stock to cover and cook
- When soft and done, mix in the crumbled tofu/paneer, cook for a while
- Add the condiments and milk, put off the flame
- Cool and blend well to get a smooth textured sauce
- Heat the remaining oil in a wok, add cubed onions, saute for a while
- Mix in all the veggies, saute for a few minutes
- Add the cooked pasta, mix,
- Gently add in the pumpkin sauce, mix well
- Add the herbs and adjust the seasonings and the consistency
- Serve hot
#Additional veggies like broccoli, Carrots, Zuccuni may also be added if desired
Notes
Highlights:
- This dish is rich in vitamins, fiber, and antioxidants from the pumpkin, spinach, and mixed vegetables.
- The tofu or paneer provides protein, while the millet pasta offers a gluten-free, whole grain option, making it a balanced and nutritious meal.
| Energy | 423 kcal |
| Carbohydrate | 60 g |
| Protein | 14.7 g |
| Fat | 13.2 g |
| Calcium | 181 mg |
| Iron | 2 mg |
| Total Fibre | 3.8 g |
| Soluble Fibre | 0.9 g |
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