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.

Gluten-free chicken, pumpkin and basil pesto pasta
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Gluten-free chicken pasta with basil pesto and diced pumpkin for a flavorful delight.
Ingredients:
  • 375g dried gluten-free spiral pasta
  • 36.40 gm olive oil
  • 600g butternut pumpkin, peeled, seeded, cut into 2cm cubes
  • 500g chicken thigh fillets, trimmed, cut into 2cm strips
  • 99.00 gm gluten-free basil pesto
  • 100g baby spinach
  • 62.50 ml pine nuts, toasted
Instructions:
  • Boil pasta in salted water according to package instructions until tender. Save 2/3 cup of the cooking liquid before draining.
  • Heat half of the oil in a large, deep frying pan over medium-high heat. Add the pumpkin and cook, tossing occasionally, for 10 minutes until it becomes browned and tender. Transfer the pumpkin to a bowl using a slotted spoon and cover to keep warm. Add the remaining oil to the pan, then cook the chicken, stirring, for 8 minutes until browned and fully cooked. Finally, add the pesto and cooking liquid, stirring for 1 to 2 minutes until everything is well coated and heated through.
  • Combine pasta, pumpkin, and spinach in a vibrant medley. Season generously and sprinkle with pine nuts for the perfect finishing touch.

Similar Recipes