Pasta with Vegetables and Spicy Chicken
Ingredients
- For the pasta
- 1 shallot
- 1 garlic clove
- 3 Tbsps Canola oil
- 300 grams Pumpkin
- 400 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 1 tsp Curry powder
- 1 pinch allspice
- 350 grams Pasta (such as rigatoni)
- 300 grams Broccoli
- 250 grams Cherry tomatoes
- For the chicken
- 4 Chicken breasts (each about 120 grams)
- 1 tsp ground paprika
- 1 tsp grated ginger
- 1 generous pinch Chili powder
- salt
- peppers (freshly ground)
- 2 Tbsps vegetable oil
Preparation steps
Peel and finely chop shallot and garlic. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until translucent. Cut pumpkin flesh into small cubes and add to shallot and garlic. Pour in broth, season with salt, pepper, curry and allspice. Let simmer for about 15 minutes or until vegetables are soft.
Rinse chicken breasts and pat dry. Mix oil with paprika, ginger, chile, salt and pepper. Coat chicken breasts with this mixture. Place chicken on a lined baking tray and bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Meanwhile, cook pasta in boiling salted water until al dente. Cook broccoli 4-5 minutes in salted water or until al dente. Rinse and halve tomatoes. Add remaining oil to a pan and saute tomatoes for about 2-3 minutes.
Puree pumpkin sauce, adding broth if necessary. Season puree with salt and pepper to taste. Toss pasta with sauce and arrange vegetables and sliced chicken on top of pasta. Serve.
