Farfalle with Chicken, Mushrooms, and Ricotta
Pasta and Pizza | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Farfalle with Chicken, Mushrooms, and Ricotta
Ingredients
- Olive Oil - 1 tablespoon
- Green Tagliatelle Pasta - 8.8 oz
- Chicken fillet - 17.6 oz
- Onion - 1 head
- Garlic - 4 cloves
- Fresh Mushrooms - 8.8 oz
- Dry martini - ¼ cup
- Canned Tomatoes (Pelati) - 28.2 oz
- Dried parsnip - 2 teaspoons
- Dried Rosemary - 1 teaspoon
- Fresh basil leaves - 1½ teaspoons
- Fresh basil leaves - 3.5 oz
- Ricotta cheese - ½ cup
Step by Step guide
Step 1
Cook the pasta in a large pot of salted water until al dente. Drain.
Step 2
Meanwhile, in a large deep skillet, heat the olive oil over medium heat. Cut the chicken fillet into small cubes, season with salt and pepper, and transfer to the skillet. Lightly brown on all sides, then add the finely chopped onion and cook for another 1-2 minutes. Add the sliced mushrooms and minced garlic, season with salt and pepper. Cook for a while until softened.
Step 3
Increase the heat and pour in the vermouth. Cook until all the liquid has evaporated. Then add the tomatoes, parsley, oregano, basil, salt, and pepper. Bring to a boil, reduce the heat, and simmer for a while until the chicken is cooked through.
Step 4
Add the chopped spinach and cook for another 2-3 minutes.
Step 5
Add the pasta to the sauce, stir, remove from heat, and fold in the ricotta.
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