Pasta with Chicken, Spinach and Ricotta

Serves 4


4 ounces Rotini pasta, tri-colored or gluten free pasta
Cooking spray
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.