Food and Cooking : Gluten-free chicken, pumpkin and basil pesto pasta
Serves 4
Prep 20 minutes Cook 20 minutes
2 tablespoons olive oil
500g butternut pumpkin, peeled. seeded, cut into
2 cm cubes
500g Steggles chicken thigh fillets, trimmed, cut into 2cm strips
1/3cup gIuten·free basil pesto
100g baby spinach
1/4 cup pine nuts, toasted
1 Cook pasta in a saucepan of boiling salted water, following packet directions. until tender. Drain, reserving 2/3 cup liquid.
2 Meanwhile, heat half the oil in a large, deep frying pan over medium-high heat. Add pumpkin. Cook, tossing occasionally, for 10 minutes or until browned and tender. Using a slotted spoon, transfer pumpkin to a bowl. Cover to keep vvarm. Heat remaining oil in pan. Add chicken. Cook, stirring, for 8 minutes or until browned and cooked through. Add pesto and cooking liquid. Cook, stirring for 1 to 2 minutes. or until well coated and heated through.
3.Add pasta, pumpkin and spinach. Toss to combine. Season. Sprinkle with pine nuts.
RECIPE TOTAL ............. ..$20.80
375g gluten-free
spfrai pasta ....................$6.53
600g butternut
purnpkin.........................$3.93
500g chicken
thigh fillets........................$3.99
1/4 cup gluten free
basil pesto .....................$2.32
100g baby spinach ........... ..$1.69
1/4cup pfne nuts ............... ..$2.24
Oil pepper and salt and salt are from the pantry
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