Dice the pumpkin. Finely slice and fry the shallots, then add the pumpkin. Add a little water or broth and cook until the pumpkin is soft, add salt and pepper and blend.
Brown the chicken with a little oil in a non-stick frying pan over a high heat. Turn it over to cook the other side and do not cover. When it is golden brown, blend with white wine and let it evaporate for a couple of minutes. Season with rosemary, salt and pepper.
Cook Vortipa in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer a few pieces at a time.