Prep Time
10 Mins
Cook Time
15 Mins
Yield
4 Servings

How to Make It

Step 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.

Step 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.

Ratings & Reviews

KelleyHepler's Review

Rikked
June 28, 2012
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!

NotJuliaChild's Review

KelleyHepler
November 15, 2011
N/A

Rikked's Review

NotJuliaChild
October 29, 2011
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.