adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy chicken and pumpkin pasta
Creamy chicken and pumpkin pasta
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in a decadent white-wine pasta for the perfect end to your day.
Ingredients:
  • 375g fettuccine
  • 500g chicken breast fillet, thinly sliced
  • 100g button mushrooms, sliced
  • 2 shortcut bacon rashers, chopped
  • 3 green onions, sliced
  • 11.80 gm wholegrain mustard
  • 82.50 gm dry white wine (optional)
  • 127.50 gm chicken style liquid stock
  • 126.25 gm pure cream
  • 500.00 ml Roasted pumpkin (see related recipe)
  • 62.50 ml chopped fresh flat-leaf parsley
  • 60g baby spinach
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and return to pan, covering to keep warm.
  • Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken in batches for 3 to 4 minutes until golden all over. Transfer the chicken to a bowl.
  • Heat the remaining oil in a pan, then add mushrooms and cook for 3 minutes until softened. Next, add bacon and cook for 5 minutes until browned. Stir in onion, garlic, and mustard, cooking for 1 minute until fragrant. Pour in wine (if using) and simmer until reduced by half.
  • Add the cooked chicken back to the pan along with its juices. Stir well to coat the chicken. Pour in the stock and bring it to a boil. Lower the heat and let it simmer for 10 minutes. Stir in the cream and season with salt and pepper. Simmer for an additional 5 minutes. Finally, add the pumpkin, parsley, and spinach, and cook for 3 to 5 minutes until the spinach is just wilted. Serve the dish alongside pasta.

Similar Recipes