Easy pumpkin pesto pasta with sautéed chicken – all the fall flavors, healthy fats and protein you want and need!
- 2 cups dry pumpkin-shaped pasta
- 1/2 cup canned pumpkin purée
- 1/3 cup pesto flavored tahini (SoCo Tahini)
- 1 handful parsley
- 2 cups kale (fresh or frozen)
- pinch salt
- few shakes pepper
- few shakes pumpkin spice
- 2 chicken breasts
- 1 tbsp olive oil
Blend pumpkin, parsley, salt, pepper, tahini, and pumpkin spice until smooth. Add a little more kale for a greener color!
Cook and drain pasta according to package instructions
Sauté chicken with a little olive oil and pinch of salt, flipping as needed, until 165F internal temp or higher (white all the way through) and cut into bite-sized pieces
Mix all, sprinkle with parsley and dig in!
Keeps well ~5 days in the fridge in an airtight container.
- Prep Time: 15
- Cook Time: 15
- Category: Mains
- Method: Stovetop
- Cuisine: Pasta