weight watchers best recipes | Italian chicken and pumpkin bake ProPoints 5



Ingredients

800 g pumpkin, peeled, cut into thin wedges   
300 g chicken mince   
2 tsp olive oil   
1 medium onion, finely chopped   
1 clove(s) fresh garlic, crushed   
800 g whole tomato canned in tomato juice, chopped   
1 tsp dried oregano   
1 medium egg(s)   
100 g reduced-fat mozzarella cheese, shredded   
1 cup(s) reduced-fat ricotta cheese, (200g)   
1 x 3 second spray(s) oil spray   


Instructions

Preheat oven to 220°C. Line two baking trays with baking paper. Place the pumpkin slices on the trays and spray with oil. Bake in the preheated oven for 30-40 minutes, or until golden and tender. Turn halfway through cooking.

Meanwhile place a non-stick frying pan over high heat. Spray with oil. Add chicken mince and cook, stirring to break-up any lumps. Season with salt and pepper. Remove the mince from the pan and set aside.

Heat the oilve oil in the same frying pan and place over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until tender. Add the chopped tomatoes and oregano and season to taste with salt and pepper. Add the cooked chicken and simmer for 10 minutes, or until reduced. Place the ricotta cheese and egg in a food processor and blend until smooth.

Spray a 22cm deep pie dish with oil and line the sides and base with pumpkin. Add the ricotta cheese and gently spread over pumpkin. Pour the tomato and chicken mince over the cheese mixture and sprinkle with mozzarella. Reduce the oven temperature to 200°C, and bake in the oven for 20-30 minutes. Remove from the oven and allow to stand for 5 minutes. Slice into 6 pieces.

Notes
This will keep in the fridge in an airtight container for up to 3 days. It is also suitable to freeze for up to 3 months.






Source:http://www.weightwatchers.com.au


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