Penne with Squash and Chicken

Ingredients

• 2 cups baby spinach 
• 1.5 lb butternut squash peeled cut into 1/2-inch pieces
• 2 cloves garlic sliced
• 1 tablespoon olive oil 
• 2 tablespoons parmesan grated
• 12 ounces penne pasta 
• 0.8 cup ricotta 
• 3 lb rotisserie chicken cut skinless chopped
• 4 servings salt and pepper 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil. Warm oil in a large nonstick skillet over medium-high heat.
2. Add squash, and season with salt and pepper. Lower heat to medium and cook squash, stirring often, about 5 minutes.
3. Add garlic and continue to cook until squash is tender, 5 to 7 minutes more.
4. Cook pasta according to package directions.
5. Drain pasta, reserving 1 cup cooking liquid, and return pasta to cooking pot.
6. 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.
7. Add ricotta and Parmesan and toss.
8. Pour in more reserved cooking liquid if mixture seems dry.
9. Serve immediately.