Pesto Chicken with Pumpkin, Green Beans Spaghetti
Ingredients
- 375 grams spaghetti
- 600 grams pumpkin peeled, cut into 3cm cubes
- 1 tbsp olive oil
- 500 grams chicken thigh fillets thinly sliced
- 1 brown onion finely chopped
- 150 grams basil pesto
- 1/2 cup green beans cut in half
Instructions
- Cook the spaghetti following packet directions or until al dente. Drain well. Meanwhile , cook the pumpkin in water for 10-15 minutes or until tender. When pumpkin is cooked add the green beans to pot and blanch them for 2 minutes and then put in a ice bathe to stop cooking and retain the colour. Set aside.
- While pumpkin is cooking, heat oil in a large frying pan over high heat. Cook chicken, in batches, for 5 minutes or until browned and almost cooked through. Transfer to a heat proof bowl.
- Cook onion in frying pan, stirring for 3 minutes or until onion is tender. Return chicken to pan with the spaghetti and pesto and green beans. Cook stirring, for 5 minutes or until well combined and chicken is cooked through. Add the pumpkin and toss to combine.Season.
