Best 3 Farfalle With Chicken Ricotta Spinach And Plum Tomatoes Recipes

Indulge your taste buds with a culinary masterpiece that combines the vibrant flavors of Italy in a symphony of textures and colors. Farfalle with Chicken, Ricotta, Spinach, and Plum Tomatoes is a delightful pasta dish that showcases the perfect balance of hearty protein, creamy cheese, tender greens, and tangy tomatoes. Each element of this dish contributes to an unforgettable dining experience, making it a favorite among food enthusiasts.

As you embark on this culinary journey, you'll discover a symphony of flavors that awakens your senses. The juicy chicken, cooked to perfection, offers a savory foundation for the dish. The ricotta cheese adds a velvety richness that complements the chicken's savory notes, while the spinach introduces a vibrant green hue and a delicate vegetal flavor. The plum tomatoes burst with tangy sweetness, creating a delightful contrast against the other ingredients.

This recipe also includes variations to cater to different preferences and dietary restrictions. For those who prefer a vegetarian option, the chicken can be easily replaced with roasted vegetables or tofu. Alternatively, if you're looking for a gluten-free alternative, the farfalle pasta can be swapped for a gluten-free pasta of your choice.

With step-by-step instructions and helpful tips, this recipe ensures that even novice cooks can create a restaurant-quality dish in the comfort of their own kitchens. Prepare to impress your family and friends with this delectable farfalle dish, a culinary masterpiece that's sure to become a staple in your recipe collection.

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FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES

Farfalle With Chicken, Ricotta, Spinach, and Plum Tomatoes image

Make and share this Farfalle With Chicken, Ricotta, Spinach, and Plum Tomatoes recipe from Food.com.

Provided by Brookelynne26

Categories Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb farfalle pasta
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped shallot
8 ounces chicken, cooked and shredded
1 cup white wine
1 cup whole canned tomatoes, drained and crushed
1 cup fresh spinach
1/4 cup ricotta cheese
1/4 cup heavy cream
salt and pepper
shaved parmesan cheese (to garnish) (optional)

Steps:

Cook pasta according to package directions.
While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.

Nutrition Facts : Calories 670.7, Fat 17.9, SaturatedFat 7, Cholesterol 54.1, Sodium 134.8, Carbohydrate 91.3, Fiber 4.4, Sugar 4.2, Protein 24.2

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese image

Provided by Sara Foster

Categories Chicken Onion Pasta Tomato Picnic Low Cal High Fiber Graduation Back to School Dinner Lunch Goat Cheese Basil Summer Healthy Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 large red onions, thinly sliced
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
8 ounces farfalle
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
1/2 cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
3 cups baby spinach
3 ounces soft fresh goat cheese, crumbled

Steps:

Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE

Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese image

This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)

Provided by Manami

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.
Sauté 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.

Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4

Tips:

Use high-quality ingredients for the best flavor. Fresh herbs, ripe tomatoes, and quality chicken will make a big difference in the final dish.
Don't overcook the chicken. Chicken breasts are thin and can easily become dry if overcooked. Cook them just until they are cooked through, about 5-7 minutes per side.
Use a large skillet or Dutch oven to cook the dish. This will give the ingredients plenty of room to cook evenly.
Add the spinach at the end of cooking. Spinach wilts quickly, so you don't want to cook it for too long.
Serve the dish immediately with grated Parmesan cheese and a side of crusty bread.

Conclusion:

This farfalle with chicken, ricotta, spinach, and plum tomatoes is a delicious and easy-to-make weeknight meal. It's packed with flavor and can be on the table in under 30 minutes. The combination of tender chicken, creamy ricotta, wilted spinach, and sweet tomatoes is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try.