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.

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.

PER SERVING: 606 Cal., 14g Fat (6g Sat.), 62mg Chol., 3g Fiber, 34g Pro., 87g Carb., 757mg Sod.

Kitchen tips

Make use of leftovers. If you have leftover cooked chicken, toss it in instead of buying a rotisserie bird. Cut-up cooked steak or turkey would also taste good.

Give the pasta a twist. Swap in corkscrews, elbows or bowties—any short variety will work.