The chicken and pumpkin work wonderfully together in the recipe to give you a delicious dish that you are sure to love. The flavours combine perfectly with our Four Winds Vineyard Merlot bringing out the best in the wine. This is a pretty simple dish that you could make any night, however it will still impress if you have guests over last minute.
From: Love Italian Volume 2
1 jar roasted tomato and garlic pasta sauce
1 cup dry penne pasta
3 cups 2cm cubes of pumpkin
2 tsp. olive oil
600g chicken thigh fillets cut into 3cm cubes
1 cup chunky fresh breadcrumbs
2 Tbs. shredded parmesan cheese
3 Tbs. pinenuts
2 Tbs. chopped flat leaf parsley
1 Tbs. butter
- Cook penne pasta and pumpkin in boiling water until the pasta is al dente and pumpkin is just cooked, approximately 12 minutes. While the pasta and pumpkin are simmering, cook the chicken. heat olive oil in a large saucepan, add chicken and cook until golden brown. Drain penne and pumpkin and add to pan along with pasta sauce and mix together gently. Spoon the mixture into a greased ovenproof dish.
- Combine breadcrumbs, parmesan cheese, pinenuts and parsley and sprinkle onto the chicken mixture. Dot the topping with butter and bake in a preheated oven at 200ºC for 15-20 minutes.