Autumnal Butternut Squash and Chicken Pasta

Method

0 of 9 steps

Chop the chicken breast into pieces about 1 cm square. Put them in a bowl, pour over the white wine and leave in the fridge for at least an hour (longer is fine).
Peel and finely chop the onion. Peel and very finely chop the garlic.
Heat a little olive oil in the non-stick frying pan for a minute, then add the onion and the bouillon powder. Fry gently for about 15 minutes until really soft and starting to caramelise.
Meanwhile, halve the butternut squash and scoop out the seeds. Peel it (go over each area about three times until you reach the orange flesh), then cut it into cubes of 1–2 cm.
Add the garlic to the onions and stir for about a minute, taking care not to burn it.
Add the squash, then the cumin, cinnamon, nutmeg, cayenne and chilli powder. Stir well, cover and cook for about 20 minutes, until the squash has softened.
Lift the chicken out of the wine (keep the wine) and stir the chicken into the squash. Cook for about 10 minutes until it turns white. Put the pasta on to cook in boiling water now.
Pour the rest of the wine back in, grate in half the Parmesan and stir. Cook for at least another 10 minutes, until the chicken is cooked through and the liquid has reduced a little.
Drain the pasta (cooked to the packet instructions) and divide it between bowls. Taste the sauce and season with a little salt if it needs it. Spoon it over the pasta, grate over the rest of the Parmesan and finish with black pepper.

Lovely. Time to eat!