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Creamy Chicken and Winter Squash "Linguine"

Deliciously easy Global Mashup of Asian flavours and delightful Winter favourites. Try this simple dish next time you need to impress on a tight budget and a short time frame.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 -3 Servings
Ingredients Method

Ingredients
  

  • 1 medium butter nut squash or other dense winter squash, peeled and deseeded
  • 1 tbsp coconut oil melted
  • 1 cup Thai Kitchen Premium Coconut Milk
  • 2 tbsp fish sauce
  • 1/2 tsp McCormick Chinese Five Spice
  • 1 package Thai Kitchen Stir-Fry Rice Noodles
  • 2 skinless boneless chicken breasts

Method
 

  1. Preheat oven to 400°F. Cut squash into cubes, toss with melted oil and place on a silicone or parchment lined baking sheet. Bake for 30-40 minutes or until squash is soft and golden on some edges. Reduce oven temperature to 375°F.
  2. Place the squash, coconut milk, fish sauce and Chinese Five Spice in a pot and blend with stick blender until completely smooth. Set aside.
  3. Lay chicken breasts on parchment or silicone lined tray, season with salt and pepper, if desired, and bake for 25 minutes.
  4. Bring a large pot of water to a boil, place noodles in and remove from heat. Let stand 8-10 minutes or until soft. Drain.
  5. Slice chicken breasts into small pieces, toss noodles with sauce, place in bowl and serve chicken on top.