Can you do me a favor and make this pasta bake ASAP?! It’s so, so good. It really doesn’t taste much like pumpkin, but the pumpkin adds a nice rich flavor. And of course, everything is better with bacon! I’ll keep my commentary short and sweet today, that way you can run to the store and get the ingredients to make this for dinner this week. You’ll be glad you did 🙂
Chicken Bacon Pumpkin Pasta Bake
- 1 tablespoon butter
- 1 yellow onion, thinly sliced
- 3-4 cloves garlic
- 15 oz. pumpkin puree
- 1 cup reduced sodium chicken broth
- 1 cup milk
- 1/4 cup olive oil
- 1 1/2 teaspoons rubbed sage
- 1/8 teaspoon nutmeg
- salt and pepper, to taste
- 1 lb. pasta, cooked to al dente
- 2 chicken breasts, cooked and shredded
- 1 1/4 cup mozzarella, shredded
- 1/3 cup parmesan cheese, shredded
- 5-6 slices of bacon, crumbled
- fresh parsley, chopped (optional for garnish)
- In a large and deep skillet heat the butter over medium-low heat. Add the onions and saute until they are caramelized and a golden color, about 15 minutes. Set aside.
- In a blender or large food processor add the garlic, pumpkin, chicken broth, milk, olive oil, sage, nutmeg, salt and pepper. Puree until smooth. Add pumpkin mixture to the caramelized onions. Next add the pasta, chicken, cheeses and bacon. Combine well.
- Pour the mixture into a buttered 9×13 baking dish and cover with aluminum foil. Bake in a preheated 350 degree oven for 25 minutes, or until cheese is bubbly
Check out this sauce… beautifully delicious!
Makes about 10 servings.
Recipe adapted from Pinch of Yum
How about those Packers yesterday?! What a great weekend it was for Wisconsin football and basketball. Tis the season for Christmas cheer, but also for football and basketball game watching parties! Some of my favorite foods are appetizer foods. Dinner composed of lots of different appetizers… yes please!
These egg rolls will be a great addition to your next game day gathering (or just anyone old day!). They may seem daunting but are very easy. They are great the next day as well, just pop them back in the oven so they get nice and crispy.
Chicken and Veggie Egg Rolls
- 1 lb. lean ground chicken
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 cups cabbage, finely chopped
- 1 cup red cabbage, finely chopped
- 1 cup carrots, shredded
- 4 green onions, chopped
- 1/4 teaspoon chinese five spice (optional)
- pepper, to taste
- 1 package egg roll wrappers
- small dish of water
- olive oil
- soy sauce (I prefer Tamari)
- Combine the cabbage, carrots, and green onions in a medium bowl. Set aside.
- Cook ground chicken over medium-high heat until almost cooked through. Add the garlic and ginger and cook another two minutes. Add the veggie mixture to the pan and cook until softened, about five minutes. Stir in pepper and chinese five spice.
- To assemble the egg rolls place one wrapper on the counter with one corner facing you. Place about a 1/4 cup of the chicken and veggie mixture in the middle of the wrapper. Roll the corner facing you over the filling, then fold in the two corners on the side into the middle. Dip your finger in the dish of water and wet the edges of the final corner. Continue to roll the egg roll until sealed.
- Place the egg rolls on a baking sheet sprayed with olive oil spray. Brush each roll with olive oil. Bake in a preheated 400 degree oven until golden around the edges, about 15 minutes. Serve with soy sauce.
Makes about 16 large egg rolls.
Recipe adapted from Life in the Loft House