With an Indian flair and a refreshing surprise ingredient, this version of one of America's favorite comfort foods, mac 'n' cheese celebrates fall in a perfect and new way.
Did I mention, this dish is also guilt free!!
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 C broccoli chopped
- 1 C cauliflower chopped
- 1 small onion (or half a medium) finely chopped
- 1 can pumpkin puree
- 1/2 C cottage cheese
- 1/4 C chicken broth
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp orange zest
- juice of half orange
- Fresh parsley for garnish (optional)
- Parmesan Cheese (optional)
Cook pasta (follow instructions on box)
In a large sauce pan or deep skillet, heat up olive oil and saute garlic and onions until tender. Add broccoli, cauliflower, salt & pepper and continue sauteing.
Cut chicken into bite size chunks and add to the pan. Continue sauteing until chicken loses pink color. Mix in turmeric and curry powder. After spices are incorporated. Stir in pumpkin puree and chicken broth. Add cottage cheese and continue stiring until cheese is melted (add more salt & pepper if needed). Add orange zest and juice.
Turn heat down to medium - low and allow to further cook chicken (about 5-10 minutes)
Stir cooked pasta until all of it is coated in sauce. If sauce is too thick, add in a little bit of pasta water at a time until desired consistency.
Optional: Serve topped with parmesan cheese and garnish with some fresh parsley.