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In a saucepan of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
In a large saucepan over medium-high heat, brown the chicken cubes and mushrooms in the oil for a few minutes. Add the thyme and garlic, and season to taste.
Add the squash cubes and cook for 5 minutes.
Pour in the cream and simmer over medium-high heat for about 10 minutes.
Add the sunflower seeds, spinach, Parmesan, and reserved pasta. Mix gently and season to taste.
This recipe is courtesy of Tablée des chefs.
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