Penne With Squash And Chicken

• 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.

olive oil, butternut squash, salt, garlic, penne pasta, rotisserie chicken, baby spinach, ricotta, parmesan

Taken from www.myrecipes.com/recipe/penne-with-squash-chicken (may not work)