3 cups cooked short pasta
(eg penne, fusilli or rigatoni)
1 tbsp Illalangi extra virgin olive oil
500g chicken breast, trimmed and chopped
1 large onion, peeled and chopped
Half a large red capsicum, seeded and cut into 3cm strips
1-2 cloves garlic, crushed.
2 cups chopped butternut pumpkin.
1 tbsp Illalangi Olive, Sundried Tomato and Capsicum Pesto
2 tbsp Illalangi 2005 Verdehlo (white wine)
1 cup sliced mushrooms
1 tbsp sweet chilli sauce
freshly ground black pepper
200gm snow peas
100g baby spinach or baby rocket
Half cup freshly chopped basil
1 tbsp grated parmesan


1.  Heat oil in large pan or wok to a high temperature.
2.  Add chopped chicken and cook, stirring occasionally until lightly browned and cooked through. 
3.  Remove chicken from pan and set aside.
4.  Return pan to stove, reduce to medium high heat and add onion, capsicum and garlic and cook for 1-2 minutes (add an additional 1-2 teaspoons of olive oil if necessary) .
5.  Add pumpkin (microwave or steam to make it tender) and continue to cook vegetables until the onion is golden brown and the pumpkin has softened slightly.
6.  Stir through the Illalangi Olive, Sundried Tomato and Capsicum Pesto until well combined. Add wine, mix through gently and cook for about 2 minutes.
7.  Add the mushrooms and cook for 1-2 minutes so they are softened.
8.  Return the chicken to the pan with the vegetables.Add the sweet chilli sauce and  pepper and mix through. Add the green vegetables and fresh herbs and cook for several minutes so that the green vegetables are just tender.
9.  Add the cooked pasta and grated parmesan and stir through for several minutes so that the cheese is melted and the pasta is warmed.

Serve at once. Serves 4-6

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