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Chicken Red Pumpkin And Spinach Pasta

Prep Time 30 minutes
Cook Time 30 minutes
Course Brunch|dinner|lunch|Snack
Servings 4
Calories 407 kcal

Ingredients
  

INGREDIENTS

  • 2 cups Red pumpkin peeled and cubed
  • cup Spinach washed and chopped
  • cup Boiled Millet Pasta or Spaghetti (around 150g raw)
  • 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
  • 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.
NUTRIENT VALUES PER SERVING
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