1. Cook pasta according to package directions. Drain and keep warm.
2. Heat nuts in a small nonstick skillet over medium heat, stirring often, 2 to 3 minutes or until toasted.
3. Sauté sage leaves and shallots in 3 tablespoons hot oil in a large skillet over medium heat 3 to 4 minutes or until tender. Add chicken; sauté 5 minutes or until done. Remove from skillet. Add squash and broth. Cover, reduce heat to medium-low, and simmer 7 to 8 minutes or just until squash is tender.
4. Toss together squash, pasta, and chicken in a large serving platter or bowl. Drizzle with remaining 2 tablespoons olive oil, and top with cheese and pine nuts. Season with salt and pepper to taste. Garnish, if desired.