Farfalle With Ricotta & Sauteed Chicken

Tender bow tie pasta with sautéed chicken, ricotta cheese, fresh spinach, and plum tomatoes.



Makes four servings

  • 1 pound dried farfalle bowtie pasta
  • 1 tablespoon olive oil
  • 1 tablespoon shaved garlic
  • 1 tablespoon chopped shallots
  • 8 ounces cooked dark meat chicken, coarsely shredded
  • 1 cup white wine
  • 1 cup canned whole peeled tomatoes, drained and crushed
  • 1 cup fresh spinach
  • 1/4 cup ricotta cheese
  • 1/4 cup heavy cream
  • Kosher salt and ground black pepper
  • Shaved Parmesan cheese (optional)

Cooking Steps

  1. Cook the pasta according to package directions
  2. While the pasta is cooking, heat oil in a medium sauté pan over medium heat. Once the oil is hot, add the garlic and shallots; sauté for two minutes. Add the chicken, white wine, and tomatoes; simmer for two minutes
  3. Add the drained cook pasta, the spinach, the ricotta cheese, and the cream. Season to taste with salt and pepper. If desired, garnish with shaved Parmesan cheese.
  4. Note: Try using the dark meat from a purchased roasted chicken for this dish.


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