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Creamy chicken, squash & pecan pasta

Creamy chicken, squash & pecan pasta served in a bowl

Creamy chicken, squash & pecan pasta

Name: Creamy chicken, squash & pecan pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1l chicken stock; ½ butternut squash peeled and chopped into small chunks; 2 chicken breasts; 400g pasta (we used casarecce); 50g cream cheese; 75g pecans chopped; small pack flat-leaf parsley chopped; 25g parmesan grated, plus extra to serve

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.23 ratingsRate

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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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1l chicken stock
½ butternut squash

peeled and chopped into small chunks
2 chicken breasts
400g pasta

(we used casarecce)
50g cream cheese
75g pecans

chopped
small pack flat-leaf parsley

chopped
25g parmesan

grated, plus extra to serve

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Nutrition: Per serving

kcal672
fat21g
saturates5g
carbs80g
sugars7g
fibre9g
protein36g
salt1g

Method

step 1

Pour 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 2

Bring 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 3

Return 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.

Recipe from Good Food magazine, November 2018

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A star rating of 4.3 out of 5.23 ratings

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