Chicken, pumpkin, and mushroom fideuá

Here are the ingredients you need

• 200g thick fideuá noodles
• 600g chicken
• 200g pumpkin
• 200g button mushrooms
• 1 leek
• 1 onion
• Tomato paste
• 1/2 red bell pepper
• 3 garlic cloves
• Pink Himalayan salt
• Extra virgin olive oil
• 900ml homemade vegetable or chicken broth

Method

1. 1Add the diced chicken to the paella pan with a drizzle of olive oil and brown it nicely.
2. 2Once the chicken is golden, transfer it to a plate.
3. 3Add the vegetables with a splash of olive oil and a pinch of salt and cook them down (first the leek and red pepper, then the onion, and finally the pumpkin and mushrooms).
4. 4Add the finely minced garlic.
5. 5Once the garlic begins to turn golden, stir in two tablespoons of tomato paste.
6. 6Return the chicken to the pan.
7. 7Cover with the broth.
8. 8Bring to a boil and turn off the heat. Let the base sit until you're ready to eat.
9. 9Add the noodles and cook over medium heat according to the package instructions until al dente.
10. 10Finally, let it rest for 2 to 3 minutes off the heat.
11. 11All done! Time to tuck into our CHICKEN, PUMPKIN, AND MUSHROOM FIDEUÁ.

Notes

1. 1I don't toast these thick noodles with the chicken because I'm not a fan of doing that with thicker pasta; I usually only toast the really thin fideuá noodles, but feel free to do so if you like.
2. 2You can finish cooking it in the oven, but just as with toasting, I only really love that with thin noodles, not so much with these thicker ones.