1. Bring a saucepan of water to the boil. Add diced pumpkin, cook for 5-6 minutes, or until soft. Remove pumpkin to a shallow bowl using a slotted spoon, leave boiling water in the saucepan.

2. Add pasta to saucepan and cook according to packet instructions. Reserve 1 cup pasta water and add to the bowl with pumpkin. Drain and rinse pasta in cold water, return to saucepan.

3. Rinse and separate lettuce leaves, slice cucumber and capsicum. Layer on a serving platter and set aside. Dice tomatoes and set aside.

4. Heat a large frypan with 1 tbsp oil over high heat. Add chicken to cook for 4-5 minutes, or until golden. Add tomatoes, crushed garlic, 1/2 tsp thyme, 1/2 tsp rosemary and 1 stock cube. Allow to cook until chicken is cooked through.

5. Mash pumpkin with reserved pasta water to desired consistency. Pour into pan with chicken along with picked basil leaves from 1/2 packet (tear any larger leaves). Simmer for 2 minutes then toss into pan with pasta.

6. Season pasta well with salt and pepper, drizzle with lemon juice. Top with parmesan and remaining basil leaves. Serve alongside salad.

Notes:
Adding half oil and half butter when browning the chicken will give it a lovely golden colour!

Cook the pumpkin and pasta at the same time, using a steamer basket for the pumpkin if you have one.

Gluten friendly option - pasta is replaced with GF pasta.

diced pumpkin 500g
rigatoni pasta 500g
baby cos lettuce 2-pack
lebanese cucumber 1
yellow capsicum 1
tomatoes 2
diced chicken breast fillet 600g
garlic 2 cloves
basil 1 packet
lemon 1/2
grated parmesan 1/2 bag (62g)

From your pantry:
oil (for cooking), salt, pepper, dried thyme + rosemary, chicken (or veg) stock cube