Ingredients
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300 g butternut pumpkin (peeled cut into 3cm pieces)
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250 g cherry tomatoes (halved)
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100 g penne pasta
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2 teaspoons olive oil
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250 g chicken breast fillets (lean fat trimmed and thinly sliced)
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1 medium red onion (thinly sliced)
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1 tablespoon cornflour
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6 green olives (pitted in brine and sliced)
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1/4 cup parmesan cheese (20 grams grated)
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1 garlic clove (minced)
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375 ml evaporated skim milk
Instructions
- Preheat oven to 220C or 200C fan forced.
- Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
- Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
- Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
- Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
- Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
- Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.