Pumpkin – Chicken – Pasta Bake

Preparations

1. Cut the spring onion and bacon into small cubes – cut the chicken into bite-sized pieces and season with a little salt and pepper – halve the pumpkin, scrape out the seeds, then cut into coarse cubes and chop into small pieces in the Extra Chef – celery, carrots, Also chop the zucchini and bell pepper into small pieces – cut the Gouda cheese into small cubes and the ham into small pieces – preheat the oven to 170 degrees

preparation

1. Cover the bottom of a baking dish with the raw, dry ribbon noodles – briefly fry the bacon without fat in the pan – add spring onions and fry them – add the pieces of chicken and fry them too – add curry and turmeric and roast briefly – deglaze with a little vegetable stock to release the toasted aromas from the pan
2. During frying, you can bubble the cream with the sour cream in a large saucepan and heat it – season with salt and pepper – add all the prepared vegetables as well as the cheese and ham cubes and the seared meat to the hot cream sauce and heat briefly – the cream / Spread the vegetables / meat mixture over the pasta in the baking dish – DO NOT STIRR! the noodles have to stay DOWN !!!!
3. Then the casserole is covered in the preheated oven and baked with hot air for about 50 minutes – remove the lid about 10 to 15 minutes before the end of the cooking time and sprinkle some Parmesan on top – finish baking until the Parmesan has got a nice color

serve and decorate

1. TIP 5: The casserole is best portioned or cut when it can rest covered in the lukewarm oven for about 20 to 30 minutes after the cooking time – sprinkle with a little chopped parsley on the plate … BY the way: the casserole can be used cut into portions and wrapped in cling film and freeze wonderfully – if necessary, the portion pieces are slowly thawed or heated in a casserole filled with water