Ingredients
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1 medium butternut squash, peeled, deseeded and cut into chunks
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2 tablespoons olive oil
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4 1/2 ounces cream cheese with garlic and herbs
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2 large chicken breasts, cut into bite sized chunks
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1 1/4 cups chicken broth
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1 onion, diced
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4 sprigs sage, leaves picked off and chopped
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7 ounces tagliatelle pasta noodles
Instructions
- Heat the oven to 400°F Toss the squash in 1 ½ tsp oil and tip into a large roasting tin. Roast in the oven for 25 mins stirring half way through.
- While the squash is cooking, heat the remaining oil in a large frying pan, throw in the onion and sauté for 5 mins until soft, add the chicken and cook for a further 5 mins until browned all over.
- Pour in the broth and simmer until the chicken is cooked through and the broth has reduced.
- While the chicken is cooking, cook the pasta according to the pack instructions then drain.
- Add in the roasted squash to the chicken then the sage and cheese stir well. Add 2 spoonfuls of the sauce to the pasta and stir inches Divide the pasts between 4 plates and top with the chicken.