Chicken Bacon Pumpkin Pasta

All credit for this recipe goes to Lindsay from 'Pinch of Yum'. I can't help but share it in time for Halloween when pumpkin is so readily available (and bacon is so good) - the only change for this version is using the whole pumpkin rather than ready-made puree. It's more work but well worth it! You can also keep some of the roasted pumpkin whole to give an extra textural dimension.

Serves 6-8

Ingredients

• Diced Free Range or Organic Springfield Chicken Fillet
• 500g dried macaroni
• 100g grated parmesan
• 120g mozerella
• 1 pack thick-cut bacon
• 2 tablespoons butter
• 1 white onion
• a splash of white wine (optional)
• 1 clove garlic
• 1 medium pumpkin
• 230ml chicken broth
• 230ml milk
• 50ml cup olive oil
• 1 teaspoon salt
• Fresh bunch of sage
• Fresh bunch of parsley
• Whole nutmeg (ground is fine)
• Salt and pepper