Chicken, Bacon & Pumpkin Pasta

After a quick weeknight meal the whole family will love...including those fussy kids???Well this is the one. I have been cooking this one for a few years now for my family and also the kiddies at kindy (if you didn't know, the past few years I have been a chef in a kindy-cool huh!) and it is loved by all.

It is super simple, super cheap and you can sneak in vegetables and they would have absolutely no idea. WINNING!!!

This is just a quick post but I hope you enjoy it and feel free to make it vegetarian too.Still tastes absolutely delish!

Ingredients

1 Packet San Remo Gluten Free Spaghetti ( or any pasta)

1/4 Pumpkin Cut Into Chunks

4 Squares Frozen Spinach

4 Short Cut Bacon Rashers Diced

1 Chicken Breast Small Diced- 1cm

1/4 Cup Thickened Cream- Coconut Cream If Dairy Free

Seasoning

Method:

1.Bring a large pot of water to the boil, season with some salt and add spaghetti.Cook approx. 5mins for spaghetti. Drain and run under cold water until cold.

2.Place pumpkin and spinach in a pot filled with water and boil until tender.Drain and blend. Add cream and season.

3.In a saucepan, cook bacon and chicken until just cooked, add in the pumpkin mixture and spaghetti and toss gently.

This is great served with cracked pepper and some parmesan on top. Yummo!

Enjoy xxx