Creamy Chicken Pasta (Print Version)
Chicken tossed in ricotta cream over whole wheat pasta, with optional fresh leafy greens for extra flavor.
# Ingredients:
01 -
1 pound chicken breast, chopped into small pieces.
02 -
12 oz whole wheat pasta of choice.
03 -
3 cloves of garlic, finely chopped.
04 -
2 tablespoons of olive oil.
05 -
1/2 cup grated Parmesan cheese.
06 -
1 cup smooth ricotta cheese.
07 -
1/2 cup chicken stock.
08 -
1 teaspoon of Italian herbs.
09 -
1/4 teaspoon crushed red pepper flakes.
10 -
Fresh parsley or basil leaves.
11 -
2 cups of spinach or kale, chopped.
12 -
1/2 cup heavy cream, optional for richness.
# Directions:
01 -
Cook pasta until it's firm to the bite. Save 1/2 cup of that cooking water before draining.
02 -
Heat oil and brown the chicken pieces until they're golden and cooked through, about 6-8 minutes.
03 -
Sauté garlic, then melt in the ricotta and Parmesan. Add cream, broth, and seasonings. Mix until everything blends well.
04 -
Toss chicken and pasta into the sauce. Use saved pasta water to loosen it up, then mix in leafy greens until they soften.
# Notes:
01 -
Add pasta water to adjust sauce texture.
02 -
Heavy cream is optional but gives a creamier taste.
03 -
Switch out spinach or kale for any greens you like.