Pumpkin Tagliatelle with Chicken
By chef Gulasch
An autumn dish of five ingredients that combines tagliatelle pasta with chicken and a creamy pumpkin sauce, served with roasted pumpkin pieces and grated aged cheese.
- 25 min
- total
- Medium
- level
4 min prep · 21 min cook
What you will need
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Chicken Breast 0.5 pcs -
Pumpkin 100 g -
Tagliatelle 100 g
-
Double Cream 50 ml -
Italian Hard Cheese 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and bring a pot of water to a boil for the pasta 🍝✨
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Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).
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Grate the pumpkin. Grate part of the pumpkin finely.
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Slice the pumpkin. Cut the remaining pumpkin into slices.
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Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a splash of water during cooking to prevent it from burning. Then pass it through a fine-mesh sieve.
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Sear the pumpkin slices. Sear the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.
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Cook the pasta. Cook the pasta in salted water according to the package instructions.
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Dice the chicken. Cut the chicken into cubes.
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Sauté the chicken. Sauté the chicken in a pan with a little oil for about 3–4 minutes over high heat, until the meat firms up and becomes lightly golden.
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Cook the sauce. Add the pumpkin purée, cream and a little water to the pan with the meat and simmer for about 2–3 minutes to create a thicker sauce.
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Add the pasta. Add the pasta to the pan and mix thoroughly, optionally cook briefly further until the pasta is well coated with the sauce.
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Serve. Serve sprinkled with cheese and the seared pumpkin slices 🍽️✨
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