Coconut chicken with pumpkin tagliatelle

1. Bring the coconut milk to a simmer, add grated fresh ginger, bruised stem lemongrass, garlic cloves and season to taste. Simmer for 15 minutes.
2. Fry the free-range chicken breasts on a griddle pan for 4 minutes on each side until cooked through. Set aside.
3. Add the Woolworths pumpkin tagliatelle to the coconut sauce and cook for 3 minutes. Serve the tagliatelle with the chicken and coconut sauce.
4. Season to taste, sprinkle with sliced chilli and garnish.
Cook's note: Love your leftovers. Dedicate one dinner a week to using up all the leftover bits and pieces in the fridge about to go past their prime. Think all-in-one dishes, from tray bakes to Buddha bowls. It’s a great way to be creative and come up with some inventive flavour combos.