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.