In my pantry today:
- 1 12oz can coconut milk
- 3 c broth of roasted chicken carcass
- 2 c meat of aforementioned carcass
- 3 c pumpkin in 2″ cubes
- 1 c penne pasta, cooked to al dente
- 1/4 c cilantro, chopped
- 1/4 c roasted pumpkin seeds
The wonderful thing about having a whole, roasted animal in the house is that the meal-yield (say that five times fast) is better than above board. With all of the seasonings had by our bird, adding anything more would have been an irrelevant waste of good spices.
Combine broth and coconut milk, and bring to a near-rolling boil. Add pumpkin and reduce heat to L until fork-tender. Add penne and chicken in; stir until warm. Serve garnished with cilantro and seeds. Then eat the seeds first, because they ended up being pretty for presentation but quickly became unhappily chewy. Other than that learning experience, this gets 5 spoons!