Baked Chicken And Pumpkin With Herbed Cream Sauce Recipe

Ingredients for Baked Chicken And Pumpkin With Herbed Cream Sauce

• Pumpkin
• Cooked Chicken
• Butter
• Semolina Flour
• Ricotta Cheese
• Parmesan Cheese
• Green Onions
• Garlic Cloves
• Eggs
• Olive Oil
• Dry White Wine
• Chicken Stock
• Heavy Cream
• Fresh Basil
• Fresh Oregano
• Fresh Chives
• 1 teaspoon salt
• white pepper to taste

How to Make Baked Chicken And Pumpkin With Herbed Cream Sauce

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes), 1.5 lbs pumpkin puree, 1/2 cup chopped onion, 1/4 cup chopped fresh sage, 1/4 cup chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
3. Lightly grease a 13 x 9 inch baking dish.
4. Spread the chicken and pumpkin mixture evenly into the prepared dish.
5. Bake for 40-45 minutes, or until the chicken is cooked through and the pumpkin is tender.
6. While the chicken and pumpkin mixture is baking, prepare the herbed cream sauce:
7. Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add 2 cloves minced garlic and cook, stirring frequently, until lightly browned (about 1 minute).
8. Add 1/2 cup dry white wine and 1/2 cup chicken broth. Simmer, uncovered, until reduced by half (about 5-7 minutes).
9. Stir in 1 cup heavy cream, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped fresh chives. Heat through.
10. Season with salt and white pepper to taste.
11. Once the chicken and pumpkin mixture is baked, cut it into small diamond shapes.
12. Divide the chicken and pumpkin mixture among warmed serving dishes.
13. Spoon the herbed cream sauce generously over the chicken and pumpkin.
14. Serve immediately. This recipe can be made a day ahead and stored separately, covered, in the refrigerator. The baked chicken and pumpkin mixture is also suitable for freezing.