Farfalle with Chicken, Mushrooms, and Ricotta
This recipe for farfalle with chicken and mushrooms utilizes many items you probably already have in your pantry, making it easy to whip up on a weeknight. The tomato sauce is light and flavorful, and ricotta adds a touch of creaminess without weighing the whole dish down.
Source: Elly Says Opa
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Credit: Elly Says Opa
FROM THE
RECIPE:
I had some ricotta leftover from the orange-ricotta pancakes, and, rather than overthink it, I decided to pair it with what came naturally–pasta, of course. This type of dish pretty much exemplifies the whole cooking-from-your-pantry idea. I was low on groceries so I used dried herbs, canned tomatoes, and vermouth (you'll remember I keep it around to use in place of dry whites because of its shelf-stability). There's fresh spinach in this, but you can certainly use frozen instead. I don't really recommend canned mushrooms ('cause I think they're kinda icky) but if you like them, by all means, use those in place of fresh.
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