🍝 Spicy Chicken Pasta with Roasted Vegetables

Name: Spicy Chicken Pasta with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 clove of garlic; 3 tbsp rapeseed oil; 300 g pumpkin flesh; 400 ml vegetable broth; salt; pepper (from the mill); 1 tsp curry powder; 1 pinch allspice; 350 g pasta (e.g. rigatoni); 300 g broccoli florets; 250 g cherry tomatoes; 4 chicken breast fillets (approx. 120 g each); 1 tsp paprika powder; 1 tsp grated ginger; 1 small pinch chili powder; salt; pepper (from the mill); 2 tbsp vegetable oil

675 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 clove of garlic
3 tbsp rapeseed oil
300 g pumpkin flesh
400 ml vegetable broth
salt
pepper (from the mill)
1 tsp curry powder
1 pinch allspice
350 g pasta (e.g. rigatoni)
300 g broccoli florets
250 g cherry tomatoes
4 chicken breast fillets (approx. 120 g each)
1 tsp paprika powder
1 tsp grated ginger
1 small pinch chili powder
salt
pepper (from the mill)
2 tbsp vegetable oil

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. Peel the shallot and the garlic. Finely chop both ingredients.
3. Heat 2 tablespoons of oil in a pan. Add the shallots and garlic. Sauté the vegetables until they become translucent.
4. Cut the pumpkin flesh into small cubes. Add them to the pan and sauté briefly.
5. Deglaze the vegetables with the broth. Season the mixture with salt, pepper, curry, and allspice.
6. Let the pumpkin mixture simmer on low heat for about 15 minutes until soft.
7. Rinse the chicken meat under cold water. Pat it dry with a kitchen towel.
8. Mix paprika powder, ginger, chili, salt, pepper, and oil in a small bowl to form a paste.
9. Coat the chicken meat thoroughly with the spice paste. Lightly salt the meat.
10. Line a baking tray with baking paper. Arrange the chicken on it.
11. Place the baking tray in the oven. Bake the chicken for about 15 minutes.
12. Bring a large pot of water to a boil. Season the water generously with salt.
13. Cook the pasta in the salted water until al dente (firm to the bite).
14. Add the broccoli to the boiling salted water. Cook it for 4 to 5 minutes until tender-crisp.
15. Wash the tomatoes thoroughly. Cut them in half through the middle.
16. Heat the remaining oil in a pan. Fry the tomatoes with the cut side down for 2 to 3 minutes.
17. Puree the cooked pumpkin using a hand blender or a fork. Add a little broth if necessary to achieve the desired consistency. Season the sauce with salt and pepper to taste.
18. Add the drained pasta, broccoli, and tomatoes to a large bowl. Toss them gently with the pumpkin sauce.
19. Slice the cooked chicken. Serve the pasta topped with the chicken slices.

Nutrition per serving

kcal: 675
Protein: 63 g · Fett/Fat: 15 g · Carbs: 70 g