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- 3 cups cooked mashed pumpkin
- 1 pound cooked chicken, finely chopped
- 8 tablespoons butter, melted
- 1 cup semolina flour
- 1/2 cup ricotta
- 1/2 cup grated Parmesan
- 6 green spring onions, chopped
- 2 cloves garlic, crushed
- 5 eggs, lightly beaten
- Herbed Cream Sauce:
- 2 teaspoons olive oil
- 4 cloves garlic, crushed
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh chives
- Salt and white pepper
Combine all the Baked Chicken and Pumpkin Slice ingredients in a large bowl, season with salt and pepper to taste and mix well.
Preheat the oven to 400 degrees F. Lightly grease a 3 x 9-inch baking dish. Spread the mixture evenly into the prepared dish and smooth over the top. Bake for about 40 minutes, or until firm.
Herbed Cream Sauce:
While the chicken and pumpkin mixture is baking, heat the oil in a small saucepan, add the garlic and cook, stirring, until the garlic is lightly browned. Add the wine and stock and simmer, uncovered, until reduced to about 1/2 cup. Add the cream and herbs and stir until hot; season with salt and white pepper.
Cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the Herbed Cream Sauce.
This recipe can be made a day ahead and kept covered, separately, in the refrigerator. The baked chicken and pumpkin mixture is suitable for freezing.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
719 calories; 45g total fat; 353mg cholesterol; 338mg sodium; 33g carbohydrates; 3g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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