Corey hopes to be a chef some day. And he has come a long way thanks to his lessons with Jai Crawford at Brighter Access.
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Here’s his recipe for Creamy Chicken, Roast Pumpkin and Garden veg pasta. And he nailed it the first time he ever tried it.
INGREDIENTS
500g chicken
800g pumpkin
250g Cherry Tomatoes
60g Baby Spinach
1 medium Red Onion
1 tsp crushed Garlic
600ml thickened Cream
500g Fettucine Pasta
1 cup Parmesan
METHOD
Dice pumpkin and roast in oven for 20mins on 170°c. Let cool.
Boil large saucepan of water.
Add pasta and cook until tender.
Strain and sit aside.
Dice chicken and cook in frypan until browned.
Add garlic and sliced onion, stir for 3 mins then add cream.
Add remaining ingredients including pasta and combine well.
Serve in pasta bowls with a sprinkle of parmesan cheese.
NEXT WEEK: Lasagne
We’ll visit his kitchen again at 1.30pm next Monday. Do drop in during our live streaming to show your support and watch Corey in the kitchen.
