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Penne with Squash and Chicken

Prep time 10 mins
Cook time 15 mins
Yield 4 Servings


  • 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

Nutrition Information

  • calories 606
  • fat 14 g
  • satfat 6 g
  • protein 34 g
  • carbohydrate 87 g
  • fiber 3 g
  • cholesterol 62 mg
  • sodium 757 mg

How to Make It

  1. 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.

  2. 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.