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.
This was very good and super easy. I used whole wheat pasta to make it a little healthier and also added mushrooms and onions. I also used part skim ricotta. I will def. make it again, my husband went back for seconds!
Pretty good, but I'd add more fresh herbs next time, maybe sage . . . I used only 8 oz of pasta and that was still more than plenty. Also, sauteed one chx breast first and then added squash and proceeded with recipe as instructed. Don't like to use rotisserie - too much oil/fat. It was a good use of squash and spinach. Will probably make again.
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