Best Farfalle With Chicken Mushrooms Spinach And Ricotta Cheese Recipes

FARFALLE WITH SPINACH AND RICOTTA

Farfalle with Spinach and Ricotta image

Totally delicious vegetarian pasta recipe!

Provided by RecipeGirl.com

Number Of Ingredients 10

Ingredients

12 ounces farfalle (bow tie) pasta
1 tablespoon extra virgin olive oil
1 medium red bell pepper, (seeded and diced)
5 medium garlic cloves, (minced)
16 ounces fresh spinach, (chopped)
1/4 teaspoon ground nutmeg
salt and pepper, (to taste)
1 cup part-skim ricotta cheese
1/3 cup 1% milk
1/3 cup chopped fresh basil

Steps:

Cook pasta according to package directions.
Meanwhile, in a large skillet, heat the oil over medium heat until hot. Add the bell pepper and cook, stirring until tender -about 5 minutes. Stir in the garlic and cook until tender -about 2 minutes.
Stir in the spinach, nutmeg, salt and pepper. Cook, stirring until the spinach has wilted. Stir in the ricotta and milk and cook until the sauce is creamy and heated through (about 4 minutes).
Transfer the spinach sauce to a large bowl. Add the hot cooked pasta and basil. Toss well to combine. Spoon into individual bowls and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 75 g, Protein 23 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 182 mg, Fiber 6 g, Sugar 5 g

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE

Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese image

This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)

Provided by Manami

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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 white 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

Steps:

Bring a large pot of water to a boil.
Add salt, and then add the farfalle.
Cook until al dente.
Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
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.
Stir in the mushrooms, garlic, and some salt and pepper.
Sauté until all vegetables are tender.
Increase the heat to medium high and add the vermouth.
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.
Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
Add the spinach and cook until wilted down, about 2-3 minutes.
Season to taste.
Add the pasta to the sauce and stir to coat.
Off the heat, stir in the ricotta cheese.