This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch
Prep:15 mins
Serves 4
1l chicken stock½ butternut squash, peeled and chopped into small chunks2 chicken breasts400g pasta (we used casarecce)50g cream cheese75g pecans, choppedsmall pack flat-leaf parsley, chopped25g parmesan grated, plus extra to serve
STEP 1Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.STEP 2Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.STEP 3Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.
