Roast Pumpkin & Chicken Pasta

Serve : 4
Ready : 30 mins

Ingredients :
800g diced pumpkin
400g penne pasta
4 tbsp olive oil
2 shredded chicken breasts
1 clove of garlic
1 punnet of cherry tomatoes (halved)
lemon juice

Method :
Preheat the oven to 200'C. Put 800g of diced pumpkin into a baking dish and toss with 2 tablespoons of olive oil. Bake for 20 mins or until golden and soft.

While the pumpkin is cooking, bring a large pot of salted water to the boil. 10 minutes before the pumpkin is done, put 400g penne pasta into the water.

Heat a large non-stick frying pan over a high heat, add 2 tablespoons of olive oil, add meat from 2 shredded chicken breasts (pre-cooked), 1 clove of garlic, 1 punnet of cherry tomatoes (halved) and lemon juice. Cook for 1 minute, tossing the ingredients together. Remove from the heat and season to taste.

Drain the pasta and add to the pan, add to the pan, along with the pumpkin, toss to combine and add a little extra oil and lemon juice if desired. Serve with a sprinkling of grated parmesan cheese.

Source : Coles Baby Club Magazine Spring 2009