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