TODAY’S RECIPE: Creamy chicken, squash and pecan pasta

FAMILY favourite with added crunch. Serves 4.

Ingredients

1 litre chicken stock

½ butternut squash, peeled and chopped into chunks

2 chicken breasts

400g pasta shapes

50g cream cheese

75g pecans, chopped Small pack flat-leaf parsley, chopped

25g parmesan, grated, plus extra to serve

Method

1 Pour the stock into a pan and bring to a simmer. Add the squash and the chicken breasts, cover and bubble gently for 15 minutes or until the squash and chicken are cooked.

2 Remove the chicken and squash. Bring the stock back to the boil, then add the pasta — the liquid should just cover it. 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.

3 Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another minute or two, then add the chicken. Season and sprinkle with extra parmesan, if you like.

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