I've seen loads of squash pasta dishes over the last while, but this one is truly DELICIOUS! It feels autumn-y and like a hug, but only requires one dish. So it is ideal for a mid week dinner when you want something that feels special but doesn't take hours of prep or washing up.
What you need: (serves 4-5)
2-3 chicken breasts
300g pasta (I used penne)
1L stock (veggie or chicken, I used half of each)
1 squash, cut into large chunks/cubes.
2 headed tbsp cream cheese
½ cup grated Parmesan, plus extra for serving
Handful toasted pecan nuts (I simply popped some pecans on a dry tray in the oven for around 5 minutes at 180 degrees celsius)
How to do it:
Heat the stock in a large pot.
Once at a low boil, add in the chicken & cubes of squash.
Cook for 15min or until both the chicken and squash are tender.