Grilled Chicken with Roasted Pumpkin Pansotti and Creamy Mushroom Sauce

Steps

1. oven grill to high. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Pat chicken dry with paper towels and place, skin-side-up on prepared tray. Drizzle with olive oil and season well with salt and black pepper on both sides. Grill for 12–15 minutes or until skin is golden brown and chicken is cooked through. Cover with foil and rest for 2 minutes before slicing against the grain.
3. While chicken cooks, prepare vegetables, thinly slice shallot and mushrooms. Heat a drizzle of olive oil in a large (preferably non-stick) fry-pan on medium to high heat. Cook shallot and mushrooms for about 5 minutes or until shallot is just starting to brown. Add wine/stock, allow to bubble and reduce until almost all evaporated, 1–2 minutes.
4. Remove pan from heat and fold in sour cream and soy sauce. Season to taste with salt and pepper and set aside.
5. Cook pasta in pot of boiling water for about 4 minutes or until al dente (just tender). Reserve 1/4 cup of pasta water before draining.
6. Add cooked pasta to pan along with 2–3 tablespoons reserved pasta water and spinach. Toss to combine.
7. Divide roast pumpkin pansotti and creamy mushroom sauce between bowls and top with chicken. Sprinkle over walnuts, parsley and squeeze over lemon juice.