Creamy Chicken Pasta (Print Version)

Whole wheat noodles mixed with chicken in a smooth ricotta sauce, with an option to add fresh leafy greens.

# Ingredients:

01 - 12 ounces of whole-grain pasta.
02 - 1 pound of chicken breast, cut into chunks.
03 - 2 tablespoons of olive oil.
04 - 3 minced garlic cloves.
05 - 1 cup of creamy ricotta cheese.
06 - 1/2 cup of Parmesan, finely grated.
07 - 1/2 cup of chicken stock.
08 - 1/2 cup of heavy cream (optional).
09 - 1 teaspoon of dried Italian herbs.
10 - 1/4 teaspoon crushed chili flakes.
11 - 2 cups of spinach or kale leaves.
12 - Fresh basil or parsley for garnish.

# Steps:

01 - Cook the pasta just enough to be firm when bitten (al dente). Save 1/2 cup of the water before draining it.
02 - Season the chicken and cook in olive oil. Flip and keep cooking for 6-8 minutes until golden brown.
03 - Sauté the garlic, then mix in the cheeses, broth, cream, and seasonings. Stir until the mixture feels silky.
04 - Mix the chicken and pasta into the sauce. Add the reserved pasta water if needed. Toss in the greens, letting them soften.

# Helpful Notes:

01 - Pasta water can thin the sauce if it's too thick.
02 - Heavy cream adds a richer taste but is optional.
03 - You can swap spinach for any soft greens you like.

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