One-pot chicken and pumpkin penne

Method

• 1
  Heat oil in a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat (see note). Add onion. Cook, stirring, for 3 minutes or until just starting to soften. Add stock, soup and 1 cup cold water. Stir to combine. Increase heat to high. Cover. Bring to the boil. Add penne. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until penne is just tender.

• 2
  Meanwhile, make Tarragon gremolata: Combine parmesan, tarragon, garlic, lemon rind and parsley in a bowl.
• 3
  Using a vegetable peeler, cut zucchini into ribbons. Add zucchini, chicken and peas to penne. Stir well to combine. Cook for 2 minutes or until chicken is heated through. Season with salt and pepper. Serve penne sprinkled with gremolata.