Fruit Thyme

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Chicken and Pumpkin Pesto Pasta

By David and Lucy Nield 

Serves 2-3
Ingredients
200g pasta - spirals or penne
1 cup 𝐁𝐚𝐛𝐲 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐋𝐞𝐚𝐯𝐞𝐬
250g 𝐏𝐮𝗺𝐩𝐤𝐢𝐧 - diced 2cm cubes, baked 30min at 180deg or until just soft
1/4 cup basil pesto
250g chicken breast - 2cm dice
1/4 cup Parmesan cheese

Method
In a large frypan cook Chicken pieces until just cooked through
Meanwhile, cook pasta in a large pot of salted boiling water until Al dente
Drain pasta keeping 1/2 cup of the cooking water
Mix pasta and pasta water into frypan with chicken
Add pesto, 𝐩𝐮𝗺𝐩𝐤𝐢𝐧 and 𝐛𝐚𝐛𝐲 𝐬𝐩𝐢𝐧𝐚𝐜𝐡 and mix through.
Cook for a further 2-3min until spinach has wilted.
Serve with Parmesan cheese


𝑻𝒉𝒚𝒎𝒆 𝒕𝒐 𝑬𝒂𝒕 🍽 enjoy!