Farfalle With Chicken, Mushrooms, Spinach And Ricotta Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb whole wheat farfalle pasta or 1/2 lb other pastas
• 1 tablespoon olive oil
• 1 lb chicken breast, cut into bite sized pieces
• 1 1/2 onions, diced
• 4 garlic cloves, minced
• 1/2 lb cremini mushrooms or 1/2 lb button mushroom, sliced
• 1/4 cup dry vermouth or 1/4 cup wine or 1/4 cup chicken broth
• 28 ounces diced tomatoes (partially drained but some liquid reserved)
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil
• 2 pinches red pepper flakes
• 1 (3 ounce) package baby spinach or 1 (3 ounce) package frozen spinach, thawed & drained
• 1/2 cup low-fat ricotta cheese

Recipe

• 1 bring a large pot of water to a boil.
• 2 add salt, and then add the farfalle.
• 3 cook until al dente.
• 4 meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
• 5 sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
• 6 stir in the mushrooms, garlic, and some salt and pepper.
• 7 sauté until all vegetables are tender.
• 8 increase the heat to medium high and add the vermouth.
• 9 cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
• 10 bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
• 11 add the spinach and cook until wilted down, about 2-3 minutes.
• 12 season to taste.
• 13 add the pasta to the sauce and stir to coat.
• 14 off the heat, stir in the ricotta cheese.