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Export 12 ingredients for grocery delivery
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.
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