Chicken And Mushroom In A Ricotta Sauce Recipes

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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

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.

Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4

CHICKEN AND MUSHROOMS WITH RIGATONI



Chicken and Mushrooms with Rigatoni image

If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons EVOO
2 tablespoons butter
1 pound crimini or button mushrooms, sliced
3 to 4 cloves garlic, finely chopped
2 shallots, finely chopped
A few sprigs each fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
About 1/3 cup marsala or dry sherry
2 cups tomato passata or puree
1 cup chicken stock
1/2 cup heavy cream
2 cups poached chicken, in bite-size pieces
1 pound rigatoni
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
  • Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

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