Pasta with Chicken, Spinach and Ricotta
4 ounces Rotini pasta, tri-colored or gluten free pasta
1 box (10 ounce) frozen chopped spinach, thawed, squeezed dry
2 teaspoons fresh garlic, minced
1 cup cooked chicken, diced
1 cup ricotta cheese, non-fat or Kite Hill dairy free ricotta
¼ cup mozzarella cheese, part-skim, shredded or dairy free mozzarella
2 tablespoons grated parmesan cheese, divided or dairy free parmesan
½ cup water
½ teaspoon chicken bouillon
½ teaspoon ground black pepper
1. Cook pasta according to package directions, omitting salt. Drain.
2. While pasta is cooking, coat skillet with non-stick cooking spray. Heat over medium-high heat. Add spinach and garlic; cook and stir 3 minutes. Add chicken and cook another 2 minutes.
3. Stir in ricotta, mozzarella, 1 tablespoon parmesan cheese, water, bouillon and pepper.
4. Drain pasta and add to skillet; stir until well blended. Sprinkle with remaining parmesan cheese and serve.