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Instant Pot Creamy Paleo Pumpkin Pasta with Chicken - Dump and Go Dinner

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Instant Pot Creamy Paleo Pumpkin Pasta with Chicken - Dump and Go Dinner

Regan
The Cook
4 Servings
10 Ingredients
2 Comments

Craving some fantastic seasonal flavors but the comfort of pasta? Try this paleo take on some fall comfort food with this freezer meal of spaghetti squash noodles, tender chicken, and rich pumpkin thyme cream sauce.

4 Servings
10 Ingredients
2 Comments

Ingredients

  • ⅔ cups dice Onion
  • 1 ⅓ teaspoons mince Garlic, Cloves
  • 1 ⅓ cups Pumpkin, Canned
  • ⅔ cups Chicken Broth/Stock
  • ⅛ cups Coconut Milk, Canned
  • ⅔ teaspoons Kosher Salt
  • ⅓ teaspoons Black Pepper
  • ⅔ tablespoons chop Thyme, Fresh
  • 1 ⅔ cups dice Chicken, Boneless Breasts
Serving Day Ingredients
  • 2 ⅔ cups cook Squash, Spaghetti

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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. Divide all ingredients among indicated number of round freezer containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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

  1. Prep from frozen
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Make It Now Cooking Directions

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

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients to the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Quick release pressure.
  6. Add spaghetti squash to sauce in pan. Cover with lid and let sit for a few minutes, until heated through.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
153
Total Fat
4g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
56mg
Sodium
558mg
Total Carbohydrates
10g
Fiber
0g
Sugar
5g
Protein
18g
WW Freestyle
1

2 Comments

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