Creamy Chicken

Ingredients:
1 lb. boneless, skinless chicken breast
1/4 tsp salt
1 1/2 tsp garlic powder
2 T soft butter (divided)
1 1/2 T flour
1 cup chicken broth
1 cup milk
1 cup butternut squash puree (I used baby food)
Macaroni noodles or rice (I used macaroni)
Instructions:
Cook macaroni noodles/rice according to package directions.
Dice chicken into 1-inch pieces.
Heat 1 T butter in large skillet. Add the chicken and sprinkle salt and garlic powder on chicken. Cook until lightly browned then remove from skillet with a slotted spoon and set aside.
Add the remaining butter to the skillet, then add the flour. Whisk in the chicken broth and stir for about 2 minutes making sure there are no lumps. When smooth, slowly add milk.
Let mixture cook for two minutes, stirring occasionally as it thickens. Add the chicken back to the pan and cook for about 5 minutes.
Add the puree, stir, take the skillet off the heat, allowing the sauce to thicken.
Serve chicken and sauce over macaroni noodles.