CHICKEN, SQUASH & PESTO LASAGNE

1. Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture.

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Tip in the stock and season. Cover and simmer for 10 mins or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks.

Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.