RECIPE: Chicken, Pumpkin & Pesto Pasta

Add some protein and veggies to your classic pesto pasta for a tasty, nutrient-rich meal prep alternative.

INGREDIENTS

• 1/4 piece pumpkin, cubed

• Olive Oil

• Smoked Paprika

• 2 large Chicken Breasts or Thighs

• 8 Button Mushrooms

• 4 Garlic Cloves

• 500g Pasta of your choice

• 3/4 cup Ricotta

• 1/2 jar Basil Pesto

• 8 Cherry Tomatoes

• Salt and Pepper to taste

• Parsley & Parmesan cheese to garnish, if desired

METHOD

1. Preheat oven to 180°C.

2. Cut pumpkin into small cubes and arrange on an aluminum-lined oven tray. Drizzle with oil and sprinkle with smoked paprika. Roast for 20 minutes. Pumpkin should be soft but not mushy.

3. Cut chicken into chunks and fry in pan until cooked through. If water forms in the pan, let this dissolve completely.

4. Add garlic, sliced mushrooms and salt and stir regularly until mushrooms are cooked through.

5. Meanwhile, in a large saucepan, cook pasta in salted water to desired softness. Drain.

6. Once mushroom/chicken mix and pasta is cooked through, combine in large bowl along with ricotta and pesto. Add pumpkin and cherry tomatoes sliced into 1/4s.

7. Garnish with parmesan and parsley if desired, and serve.