¼ JAP pumpkin, peeled, halved and thinly sliced
2 large chicken breasts, chopped
¼ – ½ red chilli, sliced
½ cup basil, chopped
¼ tsp nutmeg
Salt & pepper
Lay the pumpkin slices in the base of an oven-proof dish, top with layers of chicken, chilli and basil then season with nutmeg, salt and pepper. Stir the chicken stock powder into the cream and pour over. Cover the dish with foil and bake at 180° for 30 minutes or until cooked. Serve with pasta or rice and a garden salad.
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