It has quite similar ingredients to the lasagne I posted the other week but I didn't want to have a high carb night and I was planning to make Traditional Lasagne on the weekend. So bit of tweaking and more vegies in this one.....
Ingredients:
3/4 Butternut Pumpkin (diced)
1 clove garlic (crushed)
600g chicken breast (diced)
2 zucchinis (diced)
1 red capsicum (diced)
2 carrots (diced)
100g sliced mushrooms
3 yellow squash (diced)
2 tablespoons Barilla Pesto alla Genovese
1/2 cup milk
2 teaspoons flour
1/2 cup chicken stock
2 teaspoons grated parmesan
Olive Oil
1/2 cup baby rice (...obviously for Hudson)
Method:
1)In a fry pan cook pumpkin and carrot in a bit of olive oil with the lid on to cook until soft.
2)In a separate fry pan brown garlic in olive oil.
3)Add chicken to the garlic fry pan and cook all the way through and slightly golden on the outside.
4)Add remainder of vegies to the pan with chicken and toss around for a minute.
5)Add chicken stock, milk, flour, pesto.
6)Simmer on low-medium heat and cook until all vegies appear to have cooked or are at desired softness. About 10 minutes.
7)Serve a bed of pumpkin & carrot on plate and then top with a serve of chicken, pesto and vegies.
8)Sprinkle bit of parmesan, salt and pepper to desired taste. I add salt on serving if it's a dish that I know Hudson is going to be eating as I feel the little salt in the stock is enough for him.
The finishing touches to get ready for Huddo:
1) I put some of the pumpkin and carrot bits aside to use as finger food. (about 8 pieces)
2)Put the rest of the pumpkin & carrot and the chicken & veg mix in the food processor with a bit of parmesan and the half a cup of baby rice. (Huddo needs the carbs!)
3)Divide into containers one for that night and freeze the rest...
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