Rigatoni pasta with chicken and pumpkin is quick and easy recipe.
An autumn pasta for the whole family: rigatoni with chicken, pumpkin, cream and white wine sauce. Chives and pine nuts complete the dish.
Main course For 4 people
400 g of peeled weighed pumpkin
2 tablespoons of rapeseed oil
300 g of chicken fillets
1 litre of white wine
2 l of semi-fat cream
½ bunch of chives
6 tablespoons of pine nuts
350 g of rigatoni
How to proceed rigatoni pasta with chicken and pumpkin
Preparation: approx. 20 minutes
Cut the squash into cubes. Coarsely chop the onion and sauté it in oil with the pumpkin. Divide the chicken fillets into three parts and brown for approx. 4 minutes, then remove them from the pan and set aside. Blend with the white wine and cream and reduce the cooking juices by half. Finely chop the chives and add half. Season with salt and pepper, then add the squash and chicken.
Meanwhile, toast the pine nuts in a non-stick pan with no added fat. Boil the rigatoni al dente in plenty of salted water. Drain them and let them drain. Season the pasta with the chicken sauce and garnish the pine nuts and the remaining chives.