For this plate of goodness you toss shredded free range chicken, roasted pumpkin, toasted pine nuts and kale through penne and olive pesto to create a colourful winter masterpiece... Perfect as a dinner or a weekend brunch with family and friends.
30 minutes. Free Range. Sugar Free. Dairy Free.
2 x 180g Australian free range chicken breast
2 stems kale
1/4 cup olive paste
300g butternut pumpkin
1.5 tablespoons pine nuts
250g penne (2 cups)
Prepare and cook pumpkin
Preheat oven to 200ºC on fan bake. Cut pumpkin into 2cm chunks and toss with a drizzle of olive oil, salt and pepper. Place on a lined back tray and cook in oven for 20-22 minutes.
Bring a pot of salted water to boil. Cook pasta for 8 minutes. Remove stems from kale (and discard), roughly chop the leaves only. Add the kale to the same pot as the pasta in the last 2 minutes of cook time to blanch. Drain pasta and kale in a colander and then return to the same pot. Stir the olive paste through.
Toast pine nuts and cook chicken
While the pasta is cooking, heat a large non-stick fry pan to a high heat. Add the pine nuts and dry fry for approx. 3 minutes until golden. Keep the pan moving so they don’t burn. Remove and set aside. Bring the pan back to a medium to high heat and add the chicken. Cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest. Once rested, shred chicken with 2 forks.
Toss the pumpkin, chicken and pine nuts through the pasta. Drizzle with olive oil, season with salt and pepper and serve in bowls.
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