Chicken pumpkin pasta

Poultry
20 Min
pretty easy
4 People
Rating starstarstarstarstar
Filling pumpkin and chicken sauce tossed with spelt pasta, fresh basil and spinach. Topped with golden almonds.
1. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain, step 4.

2. Heat a large, deep frypan over medium-high heat and toast flaked almonds until golden, transfer to a bowl and keep pan over heat (step 3).

3. Add oil and diced chicken, cook for 3-4 minutes until golden and sealed. Season with salt and pepper.

4. Halve and add cherry tomatoes along with pumpkin, crushed garlic, rosemary sprig, and crumbled stock cube.
Pour in 1 cup water, cover and simmer over medium-high heat for 10 minutes.

5. Pick basil leaves.
Once tender, mash pumpkin slightly (see notes), take off heat and toss in pasta, basil and spinach.

6. Adjust seasoning to taste with salt and pepper. Top with chopped chives and almonds, serve at the table (see notes).
Spelt Pasta 1 Packet (250g)
Flaked Almonds 1 Packet (40g)
Diced Chicken Breast Fillet 600g
Cherry Tomatoes 1 Packet (200g)
Diced Pumpkin 1 Bag (500g)
Garlic 2 Cloves
Rosemary1 Sprig
Basil 1/2 Bunch *
Baby Spinach 1/2 Bag (100g) *
Chives 1/2 Bunch *

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking), salt, pepper, chicken stock cube