Penne with pumpkin and chicken
4 servings
60 minutes
Penne with pumpkin and chicken is a wonderful combination of Italian pasta and warm autumn notes. Tender chicken fillet and sweet pumpkin, baked with balsamic vinegar and aromatic spices, create a harmony of flavors. The light acidity of the vinegar highlights the sweetness of the pumpkin, while creamy sour cream and melted cheese add softness and richness. This dish was born from Italians' love for pasta and experimentation with seasonal ingredients. The finished penne, soaked in the juices of roasted vegetables and chicken, acquires a rich flavor. It is served in deep bowls, allowing you to enjoy every bite infused with the aromas of home comfort. This is the perfect choice for a cozy dinner when you crave something hearty yet refined.
1
Preheat the oven to 190 degrees. Cut the pumpkin into 3 cm sticks, the chicken fillet into medium pieces, and the onion into half rings.
- Butternut squash: 200 g
- Chicken breast fillet: 300 g
- Leek: 1 piece
2
We put pumpkin, chicken, and leek in a cast-iron pot.
- Butternut squash: 200 g
- Chicken breast fillet: 300 g
- Leek: 1 piece
3
We season everything with balsamic vinegar, olive oil, black pepper, and salt. We place the covered pot in the oven for 40 minutes. It should be stirred every 15 minutes. While the vegetables and chicken are cooking in the oven, we boil the pasta.
- Balsamic vinegar: 2 tablespoons
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
- Sea salt: to taste
- Penne: 200 g
4
10 minutes before the end, add finely chopped garlic to the pot.
- Garlic: 2 cloves
5
We transfer the cooked pasta to a large skillet. We take the pot out of the oven, open the lid, and for about 5 minutes, we can't recover from the divine aroma. We add the vegetables and chicken to the pasta. Don't forget the precious juice that formed at the bottom of the pot; it must also go into the pasta.
- Penne: 200 g
- Butternut squash: 200 g
- Chicken breast fillet: 300 g
6
We have the pan on low heat. We mix everything. Add sour cream, grated cheese (originally Gruyère, I used regular cheese), and salt.
- Sour cream: 100 g
- Cheese: 100 g
- Sea salt: to taste
7
We serve in deep bowls.
