• Prep Time: 20 minutes
  • Total Time: 65 minutes
  • Yield: (8) 1 cup servings
  • Calories: 390
  • Total Fat: 10g
  • Cholesterol: 45mg



  1. Preheat oven to 375 degrees. Line sheet pan with parchment paper. Place butternut squash and onion on tray. Drizzle 1 tablespoon olive oil, sprinkle black pepper and salt onto veggies, and combine well. Roast in oven for about 40 minutes, turning occasionally.

  2. In large dutch oven, bring 6 cups water to boil. Cook pasta al dente according to package instructions.

  3. While pasta is cooking, heat a large sauté pan on med-high heat. Add garlic and 1 tablespoon oil. Once heated, add chicken tenders. Sprinkle with black pepper and cook for 4 minutes each side.

  4. Once chicken is cooked through, add spinach and cook covered for 2-3 minutes or until spinach is wilted.

  5. When pasta is done, drain water, but do not rinse. Toss pasta with veggies, chicken and 2 tablespoons olive oil.

  6. Sprinkle with parmesan cheese before serving.