Creamy Chicken and Pumpkin Pasta (Print version)
Soft pumpkin partly mashed into the pan makes a golden sauce for penne and tender chicken.
# Ingredients:
Ingredients
01 -
300 g dried penne
02 -
400 g chicken breast, diced
03 -
400 g peeled pumpkin, diced small
04 -
1 onion, finely chopped
05 -
2 garlic cloves, minced
06 -
2 tbsp olive oil
07 -
200 ml chicken stock
08 -
100 ml heavy cream
09 -
40 g grated Parmesan
10 -
¼ tsp ground nutmeg
11 -
½ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Bring a large pan of water to the boil. Cook the penne according to the package directions until just tender. Reserve 150 ml cooking water before draining.
02 -
Heat one tablespoon oil in a wide deep skillet over medium-high heat. Add diced chicken and half the salt. Cook for 6–8 minutes, turning, until browned and at least 74°C in the largest piece. Transfer to a clean plate.
03 -
Add the remaining oil and onion to the skillet. Cook for four minutes, then stir in garlic for 30 seconds. Add pumpkin cubes about 1 cm wide, stock and remaining salt. Cover and simmer for 12–15 minutes until pumpkin is very tender.
04 -
Mash about half the pumpkin in the skillet with a fork, leaving small soft pieces. Stir in cream, nutmeg and pepper. Simmer gently for two minutes.
05 -
Return the chicken and its juices, then add drained pasta and Parmesan. Toss for 1–2 minutes until hot, loosening with reserved pasta water a little at a time.
06 -
Serve immediately with the creamy sauce clinging to the penne. No extra topping is needed.
07 -
Cool leftovers within two hours and refrigerate for up to three days. Reheat with a splash of water until the chicken and pasta reach 74°C throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.