Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 2 people
Estimated cost per serve is 9.36 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
2
- 1 clove garlic, crushed
- 30grams butter
- 1 chicken breast fillet
- 2tablespoons pure cream
- 1 pinch pepper (for seasoning)
- 200grams penne
- 1/2 cup parmesan, shaved (to serve)
- 2teaspoons olive oil
- 1/2 bunch sage
- 1 cup pumpkin, peeled and chopped
- 1 pinch sea salt ground (to taste)
Nutrition per serving
3620kJ / 865Cal
3620 Kilojoules or 865 Calories
42% of daily energy intake*
Protein
55.0grams
Fat
37.9grams
Carbs
74.5grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place the pumpkin in a small saucepan with 1 cup of water.
Step 2 of 5
Cook for 15 minutes or until tender. Drain off excess liquid before ‘mushing’ well to form a smooth paste. This should makes 8 serves of pumpkin purée. Stir in purée with cream. Cover and keep warm over a low heat.
Step 3 of 5
Cook penne in a medium saucepan of boiling salted water, following packet instructions. Drain, retaining about 2 tbs of the cooking water and return to pan.
Step 4 of 5
Thinly slice chicken breast fillet and season with salt and pepper. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Add chicken and the garlic clove and cook for 5-6 minutes, turning over halfway until golden and cooked through. Transfer to a plate and keep warm.
Step 5 of 5
Add butter to a pan and stir until melted. Remove leaves from the bunch of sage and add to the butter. Cook until crisp and butter has turned golden. Divide pasta between bowls. Top with chicken and spoon over sage butter. Season and serve with shaved parmesan.
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