Chicken with Creamy Pumpkin Sauce Pasta

 

Ingredients (for 3 people)

Pasta:              200g

Pumpkin:          200g

Garlic:              2 gloves, crushed

Onion:              half, finely chop

Bell Pepper:      half red (can be other vegetable)

Mince Chicken: 120g  

Milk:                200 ml                 

Nutmeg:          1/4 teaspoon (optional)

Salt:                1/4 teaspoon

Black Pepper:   a bit

Herb:               a bit (optional)

Method:

1. Cut the pumpkin in piece and steam it until soft.  Keep the water in the container with the pumpkin. Mash the pumpkin.

2. Cook the pasta according to packet instructions (- 1 min), then drain and cool under cold running water. 

3. Chop the onion and the garlic minced.  Cut the bell pepper into small pieces (very small).

4. Add a table spoon of olive oil in the buffet, add onion to stir for a minute then add into garlic.  When it smell, then add the mince chicken and stir-fry for a minute.  Then add the bell pepper to stir-fry for another minute.  

5. Add in pumpkin and the milk. Stir to combine and heat thoroughly.

6. Add in nutmeg, salt and black pepper.  Try taste. 

7. Then gently add the cooked pasta and stir to combine.

8. Switch off fire.  Sprinkle the herb.  Then serve in hot.

9. Optional: put pecorino / parmesan cheese on.  Put into the oven until brown.  (Just 5-8 min)