Start by chopping pumpkin in to bite size pieces, spray with oil in oven proof dish and bake for 20 mins on high temp.
Place pasta in to a large pot and bring to the boil, then allow to simmer for 15- 20 mins or as per instructions.
Prepare the zucchini and set aside.
Place chicken breasts into a hot fry pan with a light spray of oil, heating for 10 mins until cooked through. Remove from pan and slice into strips.
Return chicken to the pan and stir in jar of pesto sauce and peeled zucchini strips and simmer for a further 5 mins.
Add in the sundried tomatoes, baby spinach and baked pumpkin and cook for a further 5 mins.
Drain the pasta leaving behind 1/2 cup of the water behind. Transfer the chicken mix into the pasta pot and stir through. Sprinkle with pine nuts.