1Maple Leaf Prime® Boneless, Skinless Chicken Breast, Cut into cubes
300g Spaghetti pasta
½Cup Pumpkin puree
½Cup Pumpkin, Diced and roasted
½Cup Spinach
1Cup Heavy cream
1medium onion, sliced
2cloves Garlic, chopped
½Cup Chicken Broth
2Tbsp Olive oil
1Tbsp All-purpose flour
Basil, garnish
Salt, to taste
Pepper, to taste
Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper. Cook until no longer pink inside and cook until both sides are Golden brown
Using a slotted spoon remove the chicken onto a plate and keep warm.
Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
In the same heated skillet add the onion, garlic and spinach cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
Add chicken broth and whisk thoroughly to thicken the sauce.
Add the pumpkin puree and mix well.
Add the heavy cream and bring to boil.
Add the pasta water accordingly to slightly loosen the sauce.
Add the chicken and spaghetti and stir until fully coated in sauce. Season with salt and pepper.
Serve immediately and garnish with chopped basil and roasted pumpkin bites.
