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Chicken bacon pumpkin pasta

Chicken Bacon Pumpkin Pasta

All credit for this recipe goes to Lindsay from 'Pinch of Yum'. I can't help but share it in time for Halloween when pumpkin is so readily available (and bacon is so good) - the only change for this version is using the whole pumpkin rather than ready-made puree. It's more work but well worth it! You can also keep some of the roasted pumpkin whole to give an extra textural dimension.

Serves 6-8

Ingredients

  • Diced Free Range or Organic Springfield Chicken Fillet
  • 500g dried macaroni
  • 100g grated parmesan
  • 120g mozerella
  • 1 pack thick-cut bacon
  • 2 tablespoons butter
  • 1 white onion
  • a splash of white wine (optional)
  • 1 clove garlic
  • 1 medium pumpkin
  • 230ml chicken broth
  • 230ml milk
  • 50ml cup olive oil
  • 1 teaspoon salt
  • Fresh bunch of sage
  • Fresh bunch of parsley
  • Whole nutmeg (ground is fine)
  • Salt and pepper