Farfalle With Ricotta & Sauteed Chicken
Tender bow tie pasta with sautéed chicken, ricotta cheese, fresh spinach, and plum tomatoes.
Ingredients
Makes four servings
- 1 pound dried farfalle bowtie pasta
- 1 tablespoon olive oil
- 1 tablespoon shaved garlic
- 1 tablespoon chopped shallots
- 8 ounces cooked dark meat chicken, coarsely shredded
- 1 cup white wine
- 1 cup canned whole peeled tomatoes, drained and crushed
- 1 cup fresh spinach
- 1/4 cup ricotta cheese
- 1/4 cup heavy cream
- Kosher salt and ground black pepper
- Shaved Parmesan cheese (optional)
Cooking Steps
- Cook the pasta according to package directions
- While the pasta is cooking, heat oil in a medium sauté pan over medium heat. Once the oil is hot, add the garlic and shallots; sauté for two minutes. Add the chicken, white wine, and tomatoes; simmer for two minutes
- Add the drained cook pasta, the spinach, the ricotta cheese, and the cream. Season to taste with salt and pepper. If desired, garnish with shaved Parmesan cheese.
- Note: Try using the dark meat from a purchased roasted chicken for this dish.