CREAMY CHICKEN AND PUMPKIN PASTA (WW)

Creamy Chicken and Pumpkin Pasta (Ww) image

Provided by ImPat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

300 g butternut pumpkin (peeled cut into 3cm pieces)
250 g cherry tomatoes (halved)
100 g penne pasta
2 teaspoons olive oil
250 g chicken breast fillets (lean fat trimmed and thinly sliced)
1 medium red onion (thinly sliced)
1 garlic clove (minced)
1 tablespoon cornflour
375 ml evaporated skim milk
6 green olives (pitted in brine and sliced)
1/4 cup parmesan cheese (20 grams grated)

Steps:

Preheat oven to 220C or 200C fan forced.
Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.