Chicken and Pumpkin Penne

This is what we will be eating for dinner tonight! I love this dish! It is from Libby's Canned Pumpkin website but I just made a couple of small changes. I know, it sounds wierd to have a pumpkin dish that isn't sweet. But pumpkin IS a squash and we usually eat squash in a savory dish. So just think of it as squash pasta! Yes it is cheesy. Add less or all non fat if you choose! I like real cheese! But really, it is good and FULL of vitamin A and fiber along with other nutrients. Enjoy!

4 cups dry whole wheat or multi-grain penne pasta
1 can (15 oz.) 100% Pure Pumpkin (not pie mix!!!)
2 tablespoons whole wheat flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 fl. oz.) evaporated Fat Free Milk
12 oz. COOKED boneless skinless chicken breast, cut up
4 cups pre-washed baby spinach
1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 oz.) shredded Parmesan cheese

Heat oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.

Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

Combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add chicken and reserved pasta cooking water; stir well.

Spread half of the pasta mixture into baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover with foil, greased-side-down.

Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.