Creamy Chicken Pasta with Butternut Squash

I found this recipe in Cooking Light and I have made this in two different variations so far. Since I have been on a butternut squash kick, here is the recipe for the butternut squash one.

Ingredients

8 oz cavatappi pasta (I used orcchiette because that was all I had in hand)
cooking spray
12 oz chicken breast, cut into bite size pieces
1 tsp salt
1 tsp black pepper
1 cup unsalted chicken stock
1/3 cup mascarpone cheese
1/4 cup chopped parsley, divided
4 cups peeled cubed butternut squash
1 1/2 cups slices shallots
3 garlic cloves, thinly sliced
2 packages mushrooms caps
Cauliflower
 1 TBSP olive oil


1. Combine butternut squash, cauliflower, garlic, and onion with olive oil and roast in preheated oven (350 degrees) until squash is soft.

2. While the veggies are roasting, cook pasta according to package directions, omitting salt and fat, drain.

3.  Heat a dutch oven over medium high heat, coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan, saute 4 minutes turning to brown on all sides.

Add stock to pan, bring to a boil. Add mushrooms.  Cook 2 minutes. Remove from heat, stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

Add roasted veggies to the chicken and sauce and bring dish back up to simmer.