Farfalle With Chicken, Ricotta, Spinach, and Plum Tomatoes Recipe #375786
Use dark meat chicken for a richer flavor.
15 min |
SERVES 4
- 1 lb farfalle pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped shallot
- 8 ounces chicken, cooked and shredded
- 1 cup white wine
- 1 cup whole canned tomatoes, drained and crushed
- 1 cup fresh spinach
- 1/4 cup ricotta cheese
- 1/4 cup heavy cream
- salt and pepper
- shaved parmesan cheese (to garnish) (optional)
- Cook pasta according to package directions.
- While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
- Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.
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5 stars