Creamy Paleo Pumpkin Pasta with Chicken - Ready to Eat Dinner

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Creamy Paleo Pumpkin Pasta with Chicken - Ready to Eat Dinner

Lisa
The Cook
6 Servings
11 Ingredients
20 Comments
Craving the seasonal flavors combined with pasta, but it doesn't fit into your paleo lifestyle? We have you covered with this freezer-friendly Creamy Paleo Pumpkin "Pasta" with Chicken!
6 Servings
11 Ingredients
20 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups Pumpkin, Canned
  • 2 cups Chicken Broth/Stock
  • ½ cups Coconut Milk, Canned
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 tablespoon chop Thyme, Fresh
  • 4 cups cook Squash, Spaghetti
  • 2 ½ cups cook and dice Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet over medium heat, add oil, onion and garlic and cook for about 5 minutes until soft and translucent.
  2. Add pumpkin, chicken stock, coconut milk, salt, pepper and thyme to skillet. Whisk until well combined and simmer for about 10 minutes.
  3. Add spaghetti squash and chicken to sauce. Mix well.
  4. Allow mixture to cool.
  5. Divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 2-3 minutes until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet over medium heat, add oil, onion and garlic and cook for about 5 minutes until soft and translucent.
  2. Add pumpkin, chicken stock, coconut milk, salt, pepper and thyme to skillet. Whisk until well combined and simmer for about 10 minutes.
  3. Add spaghetti squash and chicken to sauce in pan and simmer until warmed through.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 cup
Amount Per Serving
Calories
225
Total Fat
13g
Saturated Fat
3g
Cholesterol
48mg
Sodium
740mg
Potassium
333mg
Total Carbohydrates
10g
Fiber
2g
Sugar
5g
Protein
17g
WW+ Points
6
WW SmartPoints
5

20 Comments

Join the discussion
  1. This was great! I used canned pumpkin (I had some in the cupboard I needed to use up), but it still turned out great. We’ll be having this again!

    1. Hi Rebecca, if you can do dairy, you could use regular milk or heavy cream. If not, maybe almond milk? Whatever you try, let us know how it works out!

    1. Yes Laura – it is fairly saucy. You could easily cut down on the liquid ingredients (chicken stock, coconut milk) to make it thicker.

  2. Hi! I saw that 2 cloves minced garlic and 2 Tbls of Olive Oil are in the ingredient list, but not included in the recipe. I added the garlic to my skillet of everything else and just left out the Olive Oil. I’m guessing it will still be delicious!

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