Penne with Squash and Chicken

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

Preparation

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. 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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