Penne with Squash and Chicken

Penne with Squash and ChickenRecipe
4 Servings

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1 tablespoon olive oil
1 small (1 1/2 lb.) butternut squash, peeled and cut into 1/2-inch pieces
Salt and pepper
2 cloves garlic, sliced
12 ounces penne pasta
1 (3 lb.) rotisserie chicken, skin removed, meat removed and chopped
2 cups baby spinach
3/4 cup ricotta
2 tablespoons grated Parmesan


Prep: 10 Minutes
Cook: 15 Minutes

Bring a large pot of salted water to a boil. Warm oil in a large nonstick skillet over medium-high heat. Add squash, and season with salt and pepper. Lower heat to medium and cook squash, stirring often, about 5 minutes. Add garlic and continue to cook until squash is tender, 5 to 7 minutes more.

Cook pasta according to package directions. Drain pasta, reserving 1 cup cooking liquid, and return pasta to cooking pot. Add chicken, spinach and half of reserved pasta water to skillet with squash. Cook, stirring occasionally, until heated through, about 2 minutes. Turn off heat and transfer squash mixture to pot with pasta. Add ricotta and Parmesan and toss. Pour in more reserved cooking liquid if mixture seems dry. Serve immediately.

Created date

October 2007

Nutritional Information

Calories 606
Fat 14 g
Satfat 6 g
Protein 34 g
Carbohydrate 87 g
Fiber 3 g
Cholesterol 62 mg
Sodium 757 mg