Creamy Chicken Ricotta

Back at it again with the pasta

Is anybody else still struggling through the time change? The major upside is our office closes at 4 now, so after work I'm able to hit up the gym, run a few errands, make dinner and it's only 7:30 AND it's still light out. Anyways, I've had this ricotta in the fridge that I need to use so pasta was an easy answer. Ethan had just gotten a great deal on chicken from Lucky's  and who couldn't use a little extra protein in their lives - so I decided to throw that in too. 

Side note - look how huge that chicken breast is! 

I have a habit of adding spinach, tomatoes, garlic & onions to pretty much anything I can. I would add mushrooms (my all time favorite) but Ethan absolutely despises them, he even hates the smell when they hit the pan. 

This was a breeze of a recipe, I was powering through everything so quickly that I forgot to stop and take pictures. I know I know, I'm still learning so give me a break here. Essentially just cook up your chicken, sautée your garlic and onions, while all of that is happening cook your pasta. I used mostaciolli, but you could really use anything you have in your pantry. add your tomatoes, then pasta, then spinach until it all comes together.

At this point, you have a few options. 

  1. Add some parmesan cheese & olive oil for an easy good to go
  2. Toss into a bowl & dollop with ricotta mixture 
  3. Blend the ricotta mixture & some pasta water for a creamy pasta
  4. All of the above

I went with option #4. this dish couldn't be easier. I've learned pasta water is a real life savor...especially when your boyfriend is running a late for dinner and you need to freshen it up a bit. but seriously, always keep a little pasta water when you are draining your noodles, you can always add it in when everything starts to get too dry & it helps incorporate the ricotta throughout the whole dish. 

Ingredients

  • 1-2 TB Olive oil
  • 1/2 onion
  • 2 garlic cloves
  • 1 lb. boneless skinless chicken breast (salt & peppered)
  • 3-5 Roma tomatoes
  • 1-2 cups of spinach (or a few handfuls)
  • Pasta of your choosing
  • Grated parmesan
  • Ricotta mixture
    -light ricotta
    -parmesan cheese
    -seasonings (S&P, garlic powder, rosemary)

DIRECTIONS

  1. Dice onion, mince garlic, cube chicken (go ahead and chop of your tomatoes to get all the knife work out of the way)
  2. Add olive oil to a pan and turn to medium heat, once hot add chicken and start cooking through
  3. Add onions & garlic, at this time get your water boiling and cook your pasta
  4. Cook chicken, onions & garlic until fragrant (make sure chicken is fully cooked) and add tomatoes until they soften
  5. Drain your pasta (make sure to save some pasta water!) and add to the pan with spinach
  6. At this point you can start getting a little creative - I added grated parmesan, some pasta water, as well as my ricotta mixture until creamy
  7. Put in a bowl and dollop some more ricotta!

Serve with some garlic Bread or a glass of wine...I opted for a glass of vino (or two).

Source: sliceslicebaby.net/dinners/creamyricottach...