Roast Pumpkin, Chicken & Goat Cheese Fusilli

• Meanwhile, finely chop garlic and parsley.
• Zest lemon to get a pinch, then slice into wedges.
• In a small bowl, combine panko breadcrumbs (see ingredients), parsley, lemon zest, half the garlic and a good drizzle of olive oil. Season with salt and pepper. Set aside.
• Cut chicken breast into 2cm chunks.

• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli over high heat, until ‘al dente’, 11 minutes.
• Reserve pasta water (2 tbs per person). Drain fusilli, then return to saucepan. 

• Remove tray from oven, sprinkle lemon-parsley pangratto over the pumpkin and bake for a further 8-10 minutes or until golden.

• When the pasta has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce heat to medium, add remaining garlic and cook, until fragrant, 1 minute. Add diced tomatoes with garlic & onion, tomato & herb seasoning and the salt.
• Simmer until sauce is slightly reduced, 3-4 minutes.
• Remove pan from heat and stir through cooked fusilli.

TIP: Chicken is cooked through when it is no longer pink in the middle.