Get ready:

• 2 Tsp olive oil
• 2 lb butternut squash, trimmed and cut into 1-inch cubes
• 3 cloves of garlic, minced
• 1 cup chicken stock
• 1 lb rigatoni, cooked and drained
• 2 baked chicken breasts, skin removed and cubed
• 1/2 cup whole milk
• 1/2 tsp dried theme
• salt and pepper to taste

Now let’s play:

Heat up olive oil in a large saute pan. Add garlic and brown a little. Add squash cubes and saute for 3 minutes. Add chicken stock. Bring to broil and then simmer till squash is tender, about 15 minutes. Pour the squash mixture into a food processor and puree. Pour the puree back to saute pan, and add milk. Stir till the sauce is creamy and well combined. Toss with rigatoni and chicken, and serve immediately (4-6 servings).

After-play thoughts:

You can substitute with any kind of squash you desire, and also you can toss it with shrimp or topped it with pan-seared salmon, cod, tilapia…