John Myers
Ingredients for 5 servings:
- 1 large onion(s)
- 600 g Hokkaido pumpkin(s)
- 500 g pasta
- 200 ml cream
- 250 ml milk
- 700 ml chicken broth
- some salt and pepper
- some thyme
- n. B. sugar
- 100 g cream cheese
- 500 g frozen chicken strips
- some olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
Peel the onion and chop very finely. Then wash the pumpkin, remove the seeds and fibrous tissue, and cut the pumpkin flesh into small pieces. Briefly fry the onions and pumpkin in olive oil in a large pot and sauté. Then pour in the cream, milk, and stock. Add the pasta. Stir in the salt, pepper, thyme, and sugar. Bring everything to a boil and simmer over low heat for 25 minutes. Stir frequently, otherwise the pasta will burn. The pasta absorbs a lot of liquid. Carefully add more milk and water if necessary. In the meantime, slowly fry the frozen chicken strips in olive oil in a pan. Shred the chicken strips slightly. Stir the chicken pieces and cream cheese into the pumpkin pasta. Season again if necessary.
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