Chicken, Garlic Pumpkin Spaghetti

Ingredients: 

• 1 tbsp olive oil 
• 2 cups of pumpkin, diced & peeled 
• 4 cloves of garlic 
• 1 tbsp of dried herbs of choice (I used rosemary & thyme)  
• ½ cup pasta water 
• 2 tbsp Greek yoghurt or sour cream or cooking cream 
• 1 pinch salt  
• 1 pinch pepper 

• 2 tbsp olive oil 
• 500g chicken breast, sliced 
• 1 pinch salt 
• 1 pinch pepper 

• 350g pasta of choice, I chose spaghetti  

• ½ cup parmesan cheese 
• 1 handful of basil or a sprinkle of fresh thyme 

Method: 

• Preheat oven to 180ºC and grease baking tray.  

• Remove skin from the pumpkin, roughly chop the pumpkin into pieces, place on baking tray and season with salt, pepper and herbs.  

• Place garlic cloves with skin on into aluminum foil, drizzle olive oil over the top and scrunch together aluminum foil at the top, to resemble a small package. Place on baking tray. Roast pumpkin and garlic for approximately 40 minutes or until pumpkin is soft.  

• Whilst pumpkin is roasting, cut the chicken breast into strips. Heat saucepan, add olive oil, chicken strips and season with salt and pepper. Cook chicken for approximately 4 minutes on each side, or until browned and cooked through.  

• Cook pasta in boiling water as per packet instructions. Save ½-1 cup of pasta water for the sauce.  

• Once pumpkin has finished roasting, place in a blender/Nutri-bullet/stick mixer. Squeeze out garlic from skin into the blender and add pasta water, Greek yoghurt, salt, pepper and blend until smooth. Pour sauce back into saucepan and heat for 2 minutes. Add the chicken and pasta to the saucepan, and cook for another 1-2 minutes, stirring until the sauce evenly coats the chicken and pasta. Serve with a sprinkle of parmesan cheese and fresh herbs.