Farfalle with chicken, mushrooms and ricotta
4 servings
30 minutes
Farfalle with chicken, mushrooms, and ricotta is a delicate and aromatic dish of European cuisine that combines the rich flavors of creamy ricotta, juicy chicken breast, and earthy mushrooms. Farfalle, known for its fun 'butterfly' shape, holds the sauce well, enriching each forkful with tenderness and depth of flavor. The addition of spinach adds freshness while spices bring sophistication. Historically, farfalle pasta originates from Northern Italy where it is popular for its versatility. Vermouth adds a spicy note while tomatoes provide a slight acidity that balances the creamy texture of ricotta. This dish is perfect for a cozy family dinner or special occasions and is best served with a glass of white wine that highlights all the flavor nuances.
1
Boil the pasta in a large pot of salted water until cooked. Drain.
- Farfalle pasta (butterflies): 250 g
2
Meanwhile, heat olive oil in a large, deep skillet over medium heat. Cut the chicken fillet into small cubes, season with salt and pepper, and transfer to the skillet. Brown slightly on all sides, then add finely chopped onion and cook for another 1-2 minutes. Add sliced mushrooms and minced garlic, season with salt and pepper. Cook for a while until soft.
- Olive oil: 1 tablespoon
- Chicken breast fillet: 500 g
- Onion: 1 head
- Fresh mushrooms: 250 g
- Garlic: 4 cloves
- Dried parsley: 2 teaspoons
- Dried oregano: 1 teaspoon
- Dried basil: 1.5 teaspoon
- Canned tomatoes in pieces: 800 g
3
Increase the heat and pour in the vermouth. Cook until all the liquid evaporates. Then add tomatoes, parsley, oregano, basil, salt, and pepper. Bring to a boil, reduce the heat, and simmer for a while until the chicken is cooked.
- Dry vermouth: 0.3 glass
4
Add chopped spinach and cook for another 2-3 minutes.
- Fresh spinach leaves: 100 g
5
Add the pasta to the sauce, mix, remove from heat, and stir in the ricotta.
- Ricotta cheese: 0.5 glass