Garlic & Herb Chicken with Creamy Butternut Squash, Mushroom & Spinach

Method

Step one

Using a pestle and mortar or a small blender, make the marinade for the chicken using the garlic, rosemary, half of the sage, marjoram, lemon zest and olive oil. Blend or crush into a paste and season with salt and pepper.

Step two

If using chicken breasts, cut into 3 pieces.  In a mixing bowl, coat the chicken in the marinade (this can be done the day before for extra flavour). Roast the chicken at 180°C for 25-30 minutes or until cooked through.

Step three

In an ovenproof frying pan, fry the butternut squash until brown and place in the oven to finish cooking. Cook for approximately 20 minutes or until the squash is cooked. Remove the squash from the pan.

Step four

Heat the frying pan on the stove and add 2 tbsp of olive oil.  Fry off the mushrooms and shallots.

Step five

Add the Loyd Grossman shallot and mushroom sachets and cook for 30 seconds before adding the main sauce pouch.

Step six

Bring to a simmer and add the spinach. Cook for 1 minute before adding the roast squash and half the chopped parsley.  Cook for 2 minutes or until piping hot.

Step seven

Serve into bowls and top with the cooked chicken.

Step eight

Garnish with toasted pine nuts and the rest of the chopped parsley.