Creamy chicken, squash and pecan pasta

• chicken broth↗1l l
• pumpkin↗½

  peeled and diced into small cubes

• chicken breasts↗2
• pasta400g g

  (used casarecce)

• cream cheese↗50g g
• pecan↗75g g

  chopped

• flat-leaf parsley↗small pack

  chopped

• parmesan↗25g g

  grated, plus extra for serving

Step-by-step instructions

1. 1

   Pour the broth into a pot and bring to a gentle boil. Add the pumpkin and chicken, cover and simmer over low heat for 15 minutes, or until the chicken and pumpkin are done. If the chicken cooks earlier, remove it from the pot, set aside and continue cooking the pumpkin until tender. Scoop out the pumpkin with a slotted spoon, leaving only the broth in the pot.

2. 2

   Bring the broth back to a boil and add the pasta; the liquid should just barely cover the pasta. Cook, stirring regularly, until the pasta is al dente and most of the broth has been absorbed (add water if needed). Tear the chicken into strips.

3. 3

   Return the pumpkin to the pot and add the cream cheese, pecans, flat‑leaf parsley and Parmesan. Simmer for another one‑two minutes, then add the chicken back. Season to taste and serve with extra Parmesan if desired.