Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese

Ingredients

• 1/2 lb whole wheat farfalle pasta or 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 mushroom or button mushroom, sliced
• 1/4 cup dry vermouth or white wine or 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 frozen spinach, thawed & drained
• 1/2 cup low-fat ricotta cheese

Directions

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add salt, and then add the farfalle.

3. 3

   Cook until al dente.

4. 4

   Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.

5. 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. 6

   Stir in the mushrooms, garlic, and some salt and pepper.

7. 7

   Sauté until all vegetables are tender.

8. 8

   Increase the heat to medium high and add the vermouth.

9. 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. 10

    Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).

11. 11

    Add the spinach and cook until wilted down, about 2-3 minutes.

12. 12

    Season to taste.

13. 13

    Add the pasta to the sauce and stir to coat.

14. 14

    Off the heat, stir in the ricotta cheese.