Stuffed Pasta Shells With Pumpkin Orange Sauce

• 2 chicken breasts
• 1 lemon zested and juiced
• 9/16 pound pasta shells large
• olive oil
• 4 9/16 ounces bacon chopped
• 2 shallots finely chopped
• 1 carrot diced
• 2 1/2 cups arugula
• coarse salt
• white pepper
• 1 tablespoon Ilha cheese grated
• 13/16 cup pumpkin diced.
• 1 orange zested
• 7/8 cup water

1. Cut chicken into small cubes.
2. Season with salt, pepper, lemon zest and juice.
3. Set aside.
4. Cook pasta in plenty of boiling, salted water until al dente, according to package instructions.
5. Drain pasta and set aside. Preheat oven to 180u0b0C (approximately 350u0b0F).
6. In a frying pan, heat olive oil and cook bacon until crispy.
7. Remove bacon from pan, drain on paper towels and set aside.
8. In the same frying pan, add more olive oil and saute one chopped shallot until translucent.
9. Add chicken and brown over medium heat until cooked.
10. Add carrots and cook a few more minutes.
11. Remove from heat and add arugula, toss well.
12. Season with salt and pepper.
13. Fill pasta shells with shallot-arugula mixture and transfer to a baking dish greased with olive oil.
14. Top with grated cheese. Cover with aluminum foil and bake for about 20 minutes.
15. Meanwhile, in the same frying pan, add more olive oil and saute remaining shallot.
16. Add pumpkin, orange zest and juice. Let simmer until pumpkin is tender. Season with salt and pepper.
17. Transfer cooked pumpkin to a blender and add hot water, as needed Blend until creamy.
18. Serve the shells with the sauce on the side.

chicken breasts, lemon, pasta shells large, olive oil, bacon, shallots, carrot, arugula, salt, white pepper, pumpkin, orange zested, water

Taken from www.yummly.com/recipe/Stuffed-pasta-shells-with-Pumpkin-Orange-Sauce-2055786 (may not work)