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Pesto chicken pasta with pumpkin
Pesto chicken pasta with pumpkin
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Transform boring chicken and pasta into a scrumptious Monday night dinner.
Ingredients:
  • 45g (1/4 cup) pine nuts
  • 1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 113.75 gm olive oil
  • 240g cherry truss tomatoes
  • 400g spaghetti
  • 3 chicken breast fillets
  • 375.00 ml fresh basil leaves
  • 1 small garlic clove, halved
  • 125.00 ml shredded parmesan
  • 130.00 gm buttermilk
  • Fresh basil leaves, extra, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper, then toast the pine nuts for about 5 minutes until they are nicely toasted. Transfer the toasted pine nuts to a plate to cool.
  • Place the pumpkin on the tray and generously drizzle with a tablespoon of oil, ensuring it is well seasoned. Bake for 30 minutes until the pumpkin is golden. Then, add the tomatoes and bake for an additional 15 minutes until the pumpkin is golden and the tomatoes are soft.
  • Boil pasta in a pot of generously salted water until al dente. Drain and return to the pot.
  • In a large frypan over medium-high heat, heat up the remaining tablespoon of oil. Cook the chicken for 5 to 6 minutes per side or until fully cooked, then shred it into large pieces.
  • In a food processor, blend basil, garlic, pinenuts, and parmesan until finely chopped. While the processor is on, slowly pour in the remaining oil. Place the mixture in a bowl and fold in the buttermilk.
  • Toss the chicken and pesto with the pasta until well combined. Gently coat the pumpkin with the mixture. Serve topped with tomatoes and extra basil leaves.

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