For the chicken:
- 150 g chicken breast
- 1 kg of pumpkin
- ½ onion
- ½ bell pepper
- 1 green onion girl
- 1 carrot
- 1 tablespoon of mustard
- 150 g fresh ricotta
- 150 g of Muzarella
- 100 g of grated Parmesan
- Soy sauce
- Olive oil
- Salt
- Pepper
preparation:
We will cut the chicken breasts into pieces of more or less the same size. We will obtain perfect cubes that we will begin to brown in the pan with a little oil.
Remove and in the same pan, sauté the onion, pepper, carrot, and green onion, cut into small cubes in oil with a little salt to facilitate cooking.
When the vegetables are tender and golden brown, add the chicken, the mustard and the soy sauce. Add salt and pepper. We reserve.
Cook the pumpkin in the oven with a little olive oil, salt and pepper for 40 minutes. Remove and puree, check salt point and reserve.
In a roasting pan smeared with olive oil or butter, arrange a layer with half the puree. Then place the chicken filling and cover with the ricotta and grated mozzarella.
Place the rest of the puree on top of the filling and finish with the grated Parmesan.
Take to preheated oven at 200ºC for 20 min until gratin.
Presentation:
When the chicken pie is ready, serve hot
