Bring a pan of water to the boil and add the pasta. Cook for 15 minutes or as instructed on the packet.

Heat a medium sized frying pan on a medium heat with 1 tablespoon of olive oil. When hot add the butternut squash.

Heat another pan on medium with 1 tablespoon of olive oil. When hot add the chicken mini fillets and sprinkle over the dried basil. Cook for 5 mins on one side then turn over. Stir the squash.

Place a lid on the pan with the chicken and leave to cook for a further 5 minutes. Check the squash again and give it a stir.

After 10 minutes check the pasta and take the chicken off the heat. Leave it to rest.

Add the chopped spinach to the squash and cook until wilted. Chop the cooked chicken into bitesize pieces.

Once the pasta is cooked, drain it but reserve 1/4 cup of the cooking water.

Add the pasta back to the pan along with the squash and spinach mixture and the cooking water. Add the pesto and stir well.

Serve the pasta and vegetables in a bowl and top with chopped chicken. Crumble goat cheese on top and enjoy!