Penne with Squash and Chicken

Prep: 10 min.

Cook: 15 min.

Serves: 4

Cost per serving: $2.82

1 Tbsp. olive oil

1 small (11/2 lb.) butternut squash, peeled and cut into 1/2-inch pieces

Salt and pepper

2 cloves garlic, sliced

12 oz. penne pasta

1 (3 lb.) rotisserie chicken, skin removed, meat removed and chopped

2 cups baby spinach

3/4 cup ricotta

2 Tbsp. 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.