Pesto Chicken Pasta with Pumpkin
Photography by Rob Palmer
Turn chicken breast and pasta into a tasty and satisfying Monday night meal.
Ingredients (serves 4)
- 45g (1/4 cup) pine nuts
- 1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 1/2 cup olive oil
- 240g cherry truss tomatoes
- 400g dried spaghetti
- 3 chicken breast fillets
- 1 1/2 cups fresh basil leaves
- 1 small garlic clove, halved
- 1/2 cup shredded parmesan
- 1/2 cup buttermilk
- Fresh basil leaves, extra, to serve
Method
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Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Bake pine nuts for 5 minutes or until toasted. Transfer to a plate to cool.
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Place pumpkin on the tray and drizzle with a tablespoon of oil. Season. Bake for 30 minutes. Add tomatoes and bake for 15 minutes or until pumpkin is golden and tomatoes are soft.
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Cook pasta in a pan of salted boiling water. Drain and return to the pan.
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Heat a tablespoon of the remaining oil in a large frypan over medium-high heat. Add chicken and cook for 5 to 6 minutes each side or until cooked. Shred into large pieces.
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Pulse basil, garlic, pinenuts and parmesan in a food processor until finely chopped. With the motor running, gradually add remaining oil in a thin steady stream. Transfer to a bowl. Stir in the buttermilk.
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Add chicken and pesto to pasta, and toss well. Add the pumpkin and gently toss to coat. Serve topped with the tomatoes and extra basil leaves.