Ingredients

• 375g rigatoni pasta
• 1 tablespoon olive oil
• 6 Coles RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
• 200g white cup mushrooms, sliced
• 300ml pure cream
• 1 chicken stock cube, crumbled
• 1 tablespoon sage leaves, shredded
• 1 cup (120g) Coles Australian Shredded tasty cheese
• Mixed salad leaves, to serve

Method

• Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
• Step 2 Meanwhile, preheat a grill on medium. Heat the oil in a large deep ovenproof frying pan over medium heat. Cook the chicken, in two batches, for 5 mins or lightly browned and just cooked through.
• Step 3 Add the onion, garlic and pumpkin to the pan. Cook, stirring, for 5 mins or until onion is tender. Return the chicken to the pan with the mushroom and cook, stirring for 2 mins. Combine the chicken stock cube with 1/2 cup (125ml) water. Add the cream and stock mixture to the pan. Bring to the boil.
• Step 4 Add the pasta and sage to pan and toss to coat. Sprinkle with cheese.
• Step 5 Place under the preheated grill for 3-5 mins or until the cheese melts and is golden brown.
• Step 6 Serve the pasta bake with the mixed salad leaves.