Penne with Squash and Chicken |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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