Grilled Chicken Pumpkin Pesto Pasta Recipe

Juicy grilled chicken crowns a bed of perfectly ribboned, ruffled mafaldine, tossed in a rich, nutty pepita pesto that whispers harvest season. Roasted kabocha squash adds sweetness, while fresh arugula brings a peppery finish. It’s cozy, comfy and built for fall.

Step 1: Pre-heat convection oven to 350°F. Lay out breast filets on a parchment lined sheet tray in a single layer. Completely cover with foil and cook for 17-21 minutes or until internal temperature reaches at least 140°F. Hold warm for service.

Step 2: Cook pasta according to manufacturer's instructions, immediately transfer to a saute pan with a small splash of pasta water.

Step 3: Add pesto to the pan and cook down until creamy and sauce coats the noodles. Toss well and plate in the bottom of serving bowl.

Step 4: Brush chicken breast with pesto and plate over pasta.

Step 5: Plate kabocha wedges tucked in next to pasta. Garnish with arugula and serve warm.

Sub-Recipe Directions

Pepita Pesto

Step 1: Toast the pepitas in a saute pan over medium heat for 3-5 minutes or until toasted and fragrant. Stir frequently.

Step 2: Combine all ingredients except the olive oil in a food processor and pulse until coarsely chopped.

Step 3: Then, with the processor running slowly, drizzle in the olive oil and continue processing until smooth and creamy. Use immediatley or store cold.

Kabocha Squash, roasted

Step 1: Trim top stem and bottom off of kabocha. Cut in half from top to bottom and then cut into wedges; 8 pieces total.

Step 2: Toss with olive oil and salt, lay flat on a sheet tray and roast at 400°F until tender.

Step 3: Remove from oven and drizzle with honey and apple cider vinegar. Hold warm for service.