Step-by-Step Guide to Make Favorite My Spinach Ricotta Chicken Mushroom Pasta

Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Favorite My Spinach Ricotta Chicken Mushroom Pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from My Spinach Ricotta Chicken Mushroom Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Spinach Ricotta Chicken Mushroom Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have My Spinach Ricotta Chicken Mushroom Pasta using 14 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make My Spinach Ricotta Chicken Mushroom Pasta:

1. 8 oz linguine
2. 1 lb boneless skinless chicken thighs (cut into chunks)
3. 3/4 tsp salt
4. 1/4 +⅛ tsp black pepper
5. 1/4 tsp or more garlic powder
6. 2 tbsp olive oil
7. 4 garlic cloves, minced
8. 12 oz fresh spinach
9. 1 (4 oz) can mushrooms or fresh
10. 1 cup half and half
11. 1/4 tsp ground nutmeg
12. Couple shakes of crushed red pepper
13. 1 cup Ricotta cheese
14. 1 oz parmesan cheese

Instructions to make to make My Spinach Ricotta Chicken Mushroom Pasta

1. Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain.
2. While waiting for the water to boil, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of black pepper, and the ¼ teaspoon of garlic powder. Drizzle one tablespoon of the oil into a large sauté pan and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned, 6-8 minutes, add chopped onions.
3. Add the remaining tablespoon of oil to the sauté pan and bring over medium-low heat. Add the garlic and cook for a minute until fragrant and starting to turn golden. Add mushrooms and add the spinach a few handfuls at a time, stirring until it wilts and adding more until it’s all wilted (about 4 minutes). Add the remaining ¼ teaspoon of salt and stir.
4. Add the half-and-half to the pan and increase to medium heat to bring to a simmer. Cook for another two minutes until the cream thickens slightly. Stir in the nutmeg, crushed red pepper, and remaining 1/8 teaspoon of black pepper. Add the cooked and drained pasta into the sauté pan and stir together with the spinach and sauce.
5. Remove the pan from heat and stir in the ricotta, Parmesan, lemon zest and lemon juice. Add the reserved chicken and stir to combine. Garnish with basil.

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