Creamy Butternut and Sundried Tomato Chicken Pasta

The soft, golden butternut squash contrasts beautifully with the crunch of the pumpkin seeds in this nourishing pasta dish

Serves 2
Preparation: 30 minutes
Cooking time: 20 minutes

1 small-medium butternut, peeled and cut into cubes
2 tbsp olive oil 
1 tsp paprika
1 small white onion, finely chopped
1 clove of garlic, minced
500g spinneysFOOD Premium Fresh Chicken Breasts, cubed 
½ cup sundried tomatoes, chopped
1 cup fresh cream 

350g fettuccine pasta
spinneysFOOD Coarse Salt and Black Pepper
¼ cup pumpkin seeds 


1 Place the cubed butternut in a bowl and add the olive oil and paprika. Season well with salt and pepper and mix to cover all the butternut cubes. 2 Lay the cubes flat on a baking tray and bake at 180°C (gas mark 4) for about 20 min until soft. 3 In the meantime cook the pasta in salted boiling water until al dente. 4 In a frying pan, fry the finely chopped onion and garlic until soft and fragrant then add the chicken pieces and fry for 10-15 min until the chicken is cooked. 5 Add the sundried tomatoes and fresh cream and bring to a slight simmer. Simmer for about 5 minutes on low heat. 6 Remove the butternut from the oven and add the chicken and sundried tomatoes.  Toss to combine. 7 Drain the pasta. Add the chicken, butternut and sundried tomato to the pasta and toss well and season with salt and pepper. 8 Garnish with pumpkin seeds. Serve immediately.