Baked pumpkin, toasted walnuts and chicken tortellini


Serving this hearty bowl of comfort on this wet Sydney night. Its one of those easy throw together dinners that will sure to please your family.

Super easy

Baked pumpkin, toasted walnuts and chicken tortellini
Preparation time
Cooking time

For 2 Person(s)


  • 300 gm chicken breast, thinly sliced
  • 300 gm pumpkin, skin and seeds removed. Cut in to 2cm chunks
  • 200 ml extra light philadelphia cooking cream or thickened cream
  • 1 packet (for 2) spinach and ricotta tortellini
  • 1 handful shredded cheese
  • 1 tablespoons minced garlic
  • 1 teaspoons vegeta
  • 1 brown onion, diced
  • 1 small handful crushed walnuts
  • Olive oil
  • Parmesan to serve

Baked pumpkin, toasted walnuts and chicken tortellini Directions

  1. Pre heat oven to 180 degrees. Line a baking tray with baking paper. Spread out pumpkin on tray. Spray with oil, use 1/2 teaspoon vegeta and sprinkle it over pumpkin.
  2. Heat a non stick pan and spray with oil.
  3. Fill a pot of water and bring to a boil.
  4. In pan, sauté onion and after a few minutes add chicken and brown off. Sprinkle remaining vegeta. add garlic and stir through. Pour in cream, add cheese and leave on a low heat for about 5-8 minutes or until cheese is fully melted.
  5. Add pasta to boiling water and cook till al dente. Drain pasta and add to chicken and stir through. Divide between bowls. Top with pumpkin and walnuts. Serve.


Wednesday, 19 July 2017
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