Penne with Squash and Chicken

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Nutritional Information

Amount per serving
  • Calories: 606
  • Fat: 14g
  • Saturated fat: 6g
  • Protein: 34g
  • Carbohydrate: 87g
  • Fiber: 3g
  • Cholesterol: 62mg
  • Sodium: 757mg


  • 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


  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.
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