Paprika chicken with roasted butternut squash and pasta

1. Method

2. Preheat the oven to 200c or 400f. Add the butternut squash to a ovenproof dish, spray with Frylight or Pam spray and a sprinkling of salt and roasted in the oven until caramelised and tender. Remove from oven and set aside.
Cook the spaghetti as per packet instructions (omitting any suggested oil) and drain, keeping approx 4 tablespoons of the hot pasta water.
Spray a frying pan with Frylight or Pam, add the chicken and Bacon, with a sprinkling of Paprika and Black Pepper and cook until tender and cooked through. Remove from pan and set aside.
Add the onion, mushrooms and garlic and half of the stock to the pan and cook until the stock reduces. Add the remaining stock and return the chicken and bacon to the pan. Add the butternut squash and reduce heat right down.
Add the egg to a bowl along with 28g of the parmesan cheese and 4 tablespoons of the hot pasta water and whisk all together.
Add the pasta into the pan with the vegetables, chicken and bacon. Then stir in the egg mix to coat.
Divide between 4 places and top with equal portions of Parmesan Cheese.