12 ounces small shell pasta, preferably whole grain
1 1/2 pounds summer squash, sliced and then cut in half or quarters, depending on the size of your squash
1 tablespoon minced garlic
1 heaping tablespoon fresh thyme
1–2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 1/2 cups chicken stock (if you are buying your chicken stock in a 4 cup size, just add 1/2 cup of water)
2 cups baby spinach
1 1/2 pounds boneless skinless chicken breasts, cooked and cubed
juice and zest from 1 large lemon
1/2 cup parmesan cheese
In a large stock pot, add the pasta, summer squash, garlic, thyme, 1 teaspoon salt, pepper, and chicken stock and stir well.
Bring the mixture to a boil, and boil until the pasta and squash are cooked, about 8-9 minutes, stirring often during the cooking time. All of the liquid will not be evaporated, which is good and what you want.
Next, stir in the spinach, chicken, lemon juice and zest, and parmesan cheese.