Creamy Chicken and Winter Squash Pasta

This dish is lusciously creamy and filling on a chilly night. Use leftover cooked winter squash and this meal is ready in a snap! Serves 4

½ lb. bow tie pasta

1 c. cooked (very soft) winter squash, warm

1¼ c. milk (+ more if needed), room temp/warm

1 Tbsp. soft butter

¼ tsp. cinnamon

⅛ tsp. cloves

½ c. dried cranberries, loosely packed

¼ c. toasted pecan halves

1 c. cooked chicken, chopped/torn

1 c. spinach (or chard, beet or other greens), ribbon or rough-cut and tightly packed

Cook and drain pasta according to package directions.

Meanwhile, puree squash, milk, butter and spices in a blender or food processor until smooth.

Transfer to a large pot, and bring to a very low simmer on the stove.

Blend in cranberries, pecans, chicken and spinach. Continue cooking on low for about a minute, until warmed through and spinach has wilted a bit. Gently stir in pasta, add a splash more milk if needed to bring to your desired consistency, and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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