Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Ricotta cheese is the key to this creamy pasta dish made without the cream. It melts down along with Parmesan into a luscious cheesy sauce, thanks to a little pasta-cooking water. For the smoothest results, use freshly grated Parmesan—pre-grated cheese often contains cellulose that can prevent melting.

EatingWell Magazine, April 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.

    Advertisement
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until cooked through, 5 to 8 minutes. Transfer the chicken to a plate.

  • Add the remaining 1 tablespoon oil to the pan. Add mushrooms and cook, stirring once, until browned, 2 to 4 minutes. Add garlic, herbs and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until fragrant, about 1 minute. Add wine and lemon juice and cook, scraping up any browned bits, for 1 minute. Reduce heat to medium-low.

  • Mix ricotta and Parmesan in a small bowl and add to the pan along with 1/2 cup of the reserved cooking water. Stir until creamy. Add the pasta and toss to coat with the sauce, adding more of the water to thin if needed. Stir in spinach and the chicken. Garnish with more Parmesan and herbs, if desired.

Nutrition Facts

1 1/2 cups
578 calories; protein 45g; carbohydrates 53g; dietary fiber 7g; sugars 3g; fat 20g; saturated fat 7g; cholesterol 95mg; sodium 729mg; potassium 832mg.
Advertisement