Yen Can Cook ~ Creamy Chicken Pumpkin Pasta

This gourd-eous pasta is irresistibly creamy. Creamy, but made with no cream, indulge in this low fat creamy pasta without feeling guilty!

This recipe combines the earthy sweetness of roasted pumpkin with a luscious, silky sauce that clings to every strand of pasta. Omit the chicken if you want a meat-free version. 

Ingredients (Serve: 3-4)

400g pasta

400-450g pumpkin, sliced

300g chicken breast or any cut of chicken that you prefer, cut into bite size pieces

200g spinach, cut into 5cm length.

5 cloves garlic, minced

200-250ml milk

2 tablespoons olive oil

Cooking oil 

Black pepper and salt to taste

Grated Parmesan cheese (optional)

Marinate

1 teaspoon salt

1/4 teaspoon pepper

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Step 1: In a bowl add in chicken breast, salt and pepper, mix well.  Leave to marinate for at least 20 minutes in fridge.

Step 2: Preheat oven to 200°C. Toss the pumpkin slices with olive oil. Spread out on a baking tray and roast for 45 minutes. Remove from heat and use a fork to mash the cooked pumpkin. Set aside.

Step 3: Cook the pasta in salted water according to the package instructions, MINUS 1 minute. Drain and set aside. Reserve 50ml pasta cooking water.

Step 4: Take out the marinated chicken (Step 1) and bring to room temperature. Heat up cooking oil in skillet, pan fry the chicken until golden brown on both side. 

Step 5: In the same skillet, add some cooking oil, saute minced garlic till fragrant. Turn to low heat, whisk in pumpkin puree (Step 2) and milk, stir to combine. Add in pasta and pasta water (Step 3), toss to coat.

Step 6: Add in chicken (Step 4) and spinach, stir until combined. Let cook on low heat about 5 minutes, or until the spinach slightly wilted and the sauce is cooked to your desired consistency.

Step 7: Season with black pepper and salt. Sprinkle with grated Parmesan cheese and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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