Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, my spinach ricotta chicken mushroom pasta. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

My Spinach Ricotta Chicken Mushroom Pasta is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. My Spinach Ricotta Chicken Mushroom Pasta is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook my spinach ricotta chicken mushroom pasta using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My Spinach Ricotta Chicken Mushroom Pasta:

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

Instructions 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.
6. Ready to serve and ENJOY!

So that is going to wrap it up for this special food my spinach ricotta chicken mushroom pasta recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!