Baked Chicken And Pumpkin With Herbed Cream Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 3 cups pumpkin, cooked & mashed
• 1 lb cooked chicken, finely chopped
• 8 tablespoons butter, melted
• 1 cup semolina flour
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese, grated
• 6 green onions, chopped
• 2 garlic cloves, crushed
• 5 eggs, lightly beaten
• 2 teaspoons olive oil
• 4 garlic cloves, crushed
• 1/2 cup dry wine
• 1/2 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives, chopped
• salt
• pepper

Recipe

• 1 combine all the baked chicken and pumpkin slice ingredients in a large bowl, season with salt and pepper to taste and mix well.
• 2 lightly grease a 13 x 9 inch baking dish. spread the mixture evenly into the prepared dish and smooth over the top. bake at 400 degrees f for about 40 minutes, or until firm.
• 3 herbed cream sauce:.
• 4 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 pepper.
• 5 cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the herbed cream sauce.
• 6 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.