Chicken, pesto and roast pumpkin pasta salad
600 g, peeled, cut into 2cm pieces
Cooked skinless chicken breast
300 g, shredded
160 g, rigatoni
250 g, halved
1 medium, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), chopped
⅓ cup(s), (85g) store bought
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin, in a single layer, on the prepared tray. Lightly spray with oil and bake for 20-25 minutes or until golden and tender.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain, reserving 2 tablespoons of cooking water.
- Place the chicken, tomato, onion, parsley and pesto in a large bowl. Add the roasted pumpkin, pasta and reserved cooking water, and toss to combine.