chipotle-pumpkin-pasta

🥘 Ingredients

• pumpkin puree 400 g
• pumpkin 1
• chicke breast 800 g
• onion 1
• chile chipotle 4 tbsp
• nutmeg some
• black pepper some
• chicken stock 1 cup
• salt 1 tsp
• pasta 300 g
• heavy cream 200 ml
• parmesan ¼ cup

1. 1

   If pumpkin puree is not available: start by roasting slices of pumpkin in the oven ath around 180C until smooth 30 min . Then, puree them with some oil and salt. Freeze half of the puree, and use the rest. Each half should weigh around 400g.
2. 2

   Roast chunks of chicke breast in a pan . meanwhile, dice an onion . Add the onion to the pan.
3. 3

   When the chicken is roasted, reduce heat and add chile chipotle , nutmeg , and black pepper . Mix throughly.
4. 4

   Add the pumpkin puree, chicken stock , and salt . Simmer for 15 min . Meanwhile, cook pasta (the sauce will be thick: penne, tromboni, maccheroni, ...).
5. 5

   Turn the heat down to low and stir in heavy cream . Add cooked and drained pasta, stir to combine, and let it heat up for 3 min .
6. 6

   Finally, stir in grated parmesan