Creamy chicken, pumpkin and sage pasta

A great way to use up the flesh from your halloween pumpkins….

2 tbspn olive oil
2 cloves garlic, finely chopped
flesh of one small/medium sized pumpkin
200ml double cream
large bunch fresh sage
1 courgette (diced into small pieces)
10 cherry tomatoes (cut into halves)
2 chicken breasts, diced into 2 cm chunks
Pasta (I’d recommend tagliatelle)
Salt and freshly ground black pepper

1. Heat the olive oil in a pan on a medium to high heat, and add the garlic and pumpkin. Cook for approx 4 minutes, or until the pumpkin is soft
2. Pop the pasta on to boil according to pack instructions.
3. Add the courgettes, tomatoes and chicken, and cook for a further 4 minutes.
4. Pour in the cream and finely chopped sage, season to taste and cook until the chicken is cooked through and the cream has taken on all of the flavours.

Serve and enjoy!


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