Penne with Chicken, Butternut Squash & Spinach

• 3 cups fibre-enriched white penne pasta, uncooked
• 1 cup cubed butternut squash (3/4 inch)
• 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
• 1/2 cup finely chopped onions
• 4 cloves garlic, minced
• 4 cups tightly packed baby spinach leaves
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/4 tsp. crushed red pepper
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese

1. Cook pasta and squash in boiling water 10 to 12 min.
2. or just until pasta is tender.
3. Meanwhile, heat large nonstick skillet on medium-high heat.
4. Add chicken, onions and garlic; cook and stir 6 to 8 min.
5. or until chicken is evenly browned.
6. Drain pasta mixture, reserving 1/2 cup cooking water.
7. Add reserved water to chicken mixture in skillet; stir to scrape browned bits from bottom of skillet.
8. Add spinach; cook and stir 1-1/2 min.
9. or just until spinach begins to wilt.
10. Add pasta mixture, dressing and crushed pepper to chicken mixture; mix lightly.
11. Remove from heat.
12. Stir in cheese.

fibreenriched, butternut squash, chicken thighs, onions, garlic, tightly packed baby spinach leaves, italian dressing, red pepper, cheese

Taken from www.kraftrecipes.com/recipes/penne-chicken-butternut-squash-spinach-143781.aspx (may not work)