Rotisserie Chicken & Butternut Mac Skillet

Ingredients

• 6 oz Barilla Protein+ pasta (elbow or rotini)
• 1 cup canned butternut squash puree
• 2 cups shredded rotisserie chicken
• 1/2 cup unsweetened almond milk
• 1/2 cup shredded part-skim mozzarella
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

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Instructions

1. Cook the Barilla Protein+ pasta according to the package directions, then drain and leave it in the strainer.
2. In the same pot, whisk the butternut squash puree, almond milk, garlic powder, salt, and pepper over medium heat until warmed through, about 2 minutes.
3. Stir in the mozzarella until melted and smooth.
4. Add the shredded rotisserie chicken and the drained pasta back into the pot and toss to coat in the sauce.
5. Taste and adjust the seasoning, then serve warm.

40/400 Notes

• Draining the pasta into a strainer and building the sauce in the same pot keeps this a true one-pot meal — no second pot to wash.
• Canned butternut squash puree is the fastest route here; roasted and mashed fresh squash works too if you have it on hand.
• Leftovers reheat well with a splash of almond milk stirred in to loosen the sauce.