Ingredients
Scale
- 12 oz whole wheat pasta (penne or tortiglioni)
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Optional: Fresh greens like spinach or kale
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces seasoned with salt and pepper; cook until golden brown (about 6-8 minutes). Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant. Lower heat and add ricotta, Parmesan, chicken broth, and optional heavy cream. Stir until smooth; season to taste.
- Return chicken to the skillet along with cooked pasta. Toss to combine; adjust sauce consistency with reserved pasta water if needed.
- If desired, stir in fresh greens until wilted before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg