Elevate a store cupboard standby with a delicious shallot and herb sauce, packed with vegetable and teaming with flavour
3-4 chicken breast fillets cut into large chunks
300g butternut squash, diced
250g courgettes, cut into chunks
200g dried pasta, we like Pappardelle
150g button mushrooms, sliced
210g Cook with M&S shallot and herb paste
300ml double cream or crème fraîche
180g bag of baby spinach leaves
Small bunch of parsley, finely chopped
Using a large saucepan, cook the pasta in boiling water for 8-10 minutes, so it still retains some bite. Drain.
Cook the butternut squash in a pan of boiling water for 3-4 minutes. Drain thoroughly.
Mix the squash, pasta and spinach together in a pan. Leave to stand.
Heat a little oil in a deep frying pan or wok. Stir-fry the chicken, courgette and mushrooms for 3-4 minutes. Stir in the paste, fill the decanted jar with cold water and stir this in together with the cream. Simmer for 6-7 minutes.
Tip the creamy chicken mixture onto the pasta mixture, fold through. Garnish with chopped parsley.
This round and fruity unoaked Chardonnay will perfectly complement the rich creamy flavours of this dish.