Prep time: 15 mins
Cook time: 20 mins
Yield: 2 to 3 serves
Ingredients:
- 1 knob (about 2 Tbsp) butter
- 2 tsp olive oil
- ½ onion, julienned
- 1 tsp minced garlic
- 180 gm chicken breast, julienned
- 1 cup pumpkin puree (canned or homemade)
- 1 cup chicken stock
- 3 Tbsp coconut cream
- 200 gm pasta
- 2 sprigs parsley, finely chopped
- pepitas (pumpkin seeds) roasted, for garnish
- ⅛ tsp salt
- 1 tsp light soy sauce
- pepper, to taste
- Mix chicken with marinade. Set aside.
- Heat butter and olive oil over medium-high heat. Saute onion until aromatic. Put onion to the side of pan. Saute garlic in the middle. Stir to combine.
- Add a little more of oil in the middle. Put in the chicken. Cook until the colour is changed. Add pumpkin puree. Stir to combine. Pour in chicken stock. Bring it to boil. Reduce heat to medium and cook for 3 minutes. Stir in coconut cream.
- While cooking sauce, cook pasta according to the instructions on packaging, but with 1 minute less. Drain out.
- Transfer pasta into pumpkin sauce. Quickly combine all ingredients. Cook for 1 minute. Sprinkle parsley and pepitas for garnish. Serve immediately.
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