Zucchini Bros' honey roasted pumpkin, chicken, roasted red peppers, black olives and tomato on penne
Serves 2
250g peeled and seeded pumpkin - cut into penne-sized pieces
4 whole garlic cloves
1 Tbsp paprika
½ tsp dry basil
½ tsp whole cumin seeds
1 tsp chopped parsley
2 Tbsp olive oil
½ Tbsp honey
½ tsp salt and a good grind of pepper
200g (approx) skinless chicken breast; diced into 1cm pieces
2 cups tomato pasta sauce; make your own or use a jar.
1 roasted and skinned red pepper, chopped (roast your own or use from a jar)
60g Kalamata black olives; pitted and coarsely chopped
250g Penne
to garnish:
1 Tbsp pumpkin seeds
Chopped parsley
Roast the pumpkin pieces with the spices, garlic, honey and oil in a roasting tray.
Cook in a hot oven about 220degC, stirring often until tender, but not soft, about 20min. Set aside.
Cook the pasta until al dente in plenty of salted water. Set aside.
In a large heated pan add a splash of olive oil and the diced chicken breast.
Sauté on one side until golden, turn the chicken pieces over then add the red pepper, the roast pumpkin and the black olives.
Let this mixture sizzle together to let the chicken cook through, then add the tomato sauce.
When the sauce is bubbling, add the pasta, toss together and simmer in the pan for a couple of minutes to let the flavours infuse.
Serve. Garnish with chopped parsley and toasted pumpkin seeds.
Requested by Anne Kennedy, of Dunedin.
Recipe supplied by Rachel Smith, of Zucchini Bros in Roslyn, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
