Butternut Squash and Chicken Pasta

Ingredients

• 1 teaspoon pepper black divided
• 4 cups butternut squash cubed peeled (1-inch)
• 8 ounces cavatappi pasta uncooked
• 1 cup chicken stock see unsalted divided (such as Swanson)
• 1.5 tablespoons chives fresh chopped
• 0.3 cup parsley fresh divided chopped
• 3  garlic cloves thinly sliced
• 1 teaspoon kosher salt divided
• 0.3 cup mascarpone cheese 
• 1 tablespoon olive oil 
• 1.5 cups shallots 1-inch-thick ()
• 7 ounce shiitake mushroom caps sliced
• 12 ounces chicken breasts boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• oven
• roasting pan
• dutch oven

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray.
3. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Add chicken to pan; saut 4 minutes, turning to brown on all sides.
5. Add stock to pan; bring to a boil. Cook 2 minutes.
6. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
7. Preheat oven to 45
8. Combine squash, shallots, garlic, and sliced shiitake mushrooms.
9. Drizzle vegetable mixture with olive oil; toss.
10. Transfer squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
11. Bake at 450 for 20 minutes or until vegetables are just tender.
12. Add vegetable mixture to pasta mixture; cook 1 minute or until thoroughly heated.
13. Sprinkle with chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.