Farfalle With Chicken, Mushrooms, Spinach And Ricotta Cheese - cooking recipe

Ingredients

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 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 (3 ounce) package frozen spinach, thawed & drained
1/2 cup low-fat ricotta cheese

Preparation

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.
Saute 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.