Thursday, 15 June 2017


750 grams butternut pumpkin, deseeded
750 grams chicken breast, diced
2 teaspoons minced garlic
2 oxo chicken stock cubes
1 cup water
1/2 teaspoon chilli powder
1/2 teaspoon red chilli flakes
1/2 teaspoon ground nutmeg
200 mls thickened cream
120 grams fresh baby spinach
salt and pepper to taste

500 grams pasta of choice

wrap the pumpkin, with the skin on, in plastic wrap. cook in the microwave for approx. 6 minutes or until soft. remove plastic and cool.  when cool, scoop flesh out of the skin and place in a bowl.  finely mash and put aside.

cook your pasta  according to packet directions.

spray a large, deep frypan with cooking spray. on medium heat, stirring, saute the chicken until cooked through.

add the garlic and cook, stirring until fragrant.

add the stock cubes, stirring till dissolved.

add the pumpkin, water, chilli powder, chilli flakes and nutmeg, stirring to combine. bring to boil.

reduce to simmer and add the spinach, stirring till wilted. stir in the cream and salt and pepper to taste. simmer till starting to boil. remove from heat.

serve over pasta.  sprinkle with extra sharp parmesan cheese.

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