I am not done with pumpkin yet, not when I still have a quarter of pumpkin left over from Sunday's baked pumpkin pudding. I also have half a bottle of Alfredo pasta sauce sitting in the fridge from Sunday's BBQ chicken spaghetti. Hey why do I have so much leftover food? I don't like to keep food overnight, especially when I have to eat healthily for two now.
Anyway, this is what I whipped up for Monday's dinner - Cheesy Pumpkin Baked Rice with Alfredo Sauce. Quite a mouthful eh but it explains all. Well not exactly, if I were to have all the main ingredients on the title, it should be "Cheesy Mushroom Chicken & Pumpkin Baked Rice with Alfredo Sauce". -__- Pardon the preggie lady who has her hormones running wild these days... Here's the recipe.
Ingredients
Quarter pumpkin, diced
100g bacon, diced
150g chicken breast meat, diced
6 button mushrooms, sliced
2 bowls cooked rice
Half bottle Alfredo sauce (about 280g)
2 slices cheese/ shredded Cheddar cheese
Salt and pepper to taste.
Method
Microwave diced pumpkin on high power for 5 minutes.
Stir-fry bacon and chicken for 3 minutes till brown. Add mushrooms and cook for another 2 minutes. Pour in cooked rice and pumpkin, season with salt and pepper. Cook and stir-fry all ingredients until heated through and well mixed.
Transfer rice onto an oven-proof dish or a dual-layered foil on baking tray. Pour Alfredo sauce over rice and topped with cheese.
Bake rice in a pre-heated oven at 180°C for about 12-15 minutes until cheese has melted.
Dish and serve immediately.
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