Chicken Veggie Pasta with Ricotta Sauce

So we went to the zoo yesterday, saw the elephants, rhinos, giraffes, and construction held within.  Tried to take pictures but their was a million and a half other people there at the zoo because of Spring Break and I couldn't ever fit in to get a good shot.  Then, at the end of it all, I left my nice camera in Nana's car...so when it comes down to me wanting to take pretty pictures of food, all I've got is my iPhone.  I've gotta say though, I'm pretty proud of my little picture up there.  You should be proud of me too...  Okay, you don't have to be proud of me.  But you can make this delicious food.  It's quick, easy, and good. You won't regret it.  

I love buying ricotta cheese, but I can tend to forget about it, resulting in it not getting used up before it expires.  (Apparently that happens to me a lot, my food expiring before I use it, but I'm getting better!)  I'm not perfect okay.  This recipe though just might be.  It culminates three things to make one perfect whole.  

Those three things are: 

1. It uses a whole cup of ricotta cheese saving me from waste.

2. It has so many vegetables in it, you don't need any sides.

3. It's the fastest, easiest sauce recipe you could EVER make.  No joke.

So let's get started on creating this perfect entity.

Chicken Veggie Pasta with Ricotta Sauce

8 - 10 oz pasta
1 cup frozen broccoli
1 cup corn
1 red pepper
2 - 4 cups spinach

3 - 4 chicken breasts, cut into cubes

chicken spade/seasoning of choice

Ricotta Sauce:
1 cup ricotta cheese
1/4 cup milk
1/4 cup reserved pasta water
Basil
Parsley
Salt & Pepper
1/2 cup parmesan cheese

1.  Boil water, and cook pasta according to package directions.  Don't forget the salt in the water!  I used whole wheat spaghetti.  Cook broccoli in water with pasta as well, and during the last few minutes of cooking, add corn to water.  When draining, reserve 1/2 cup pasta water.  Leave pasta out of pan, and return pan to oven for the sauce.

2.  Cut chicken breasts into strips or cubes, discarding fat.

3.  Heat oil in frying pan and add the chicken.  Season chicken as desired, I used chicken spade because it's easy and oh so good.  And I like to use a very generous amount of it.  A similar seasoning to chicken spade would be: seasoning salt, parsley, onion powder, pepper, and garlic powder.

4.  Slice red pepper and add in with chicken.  Cook until chicken is done, I like my chicken to be browned on both sides.

5.  Add spinach in with chicken and peppers.  Cook until wilted.  4 cups may seem like a lot, but because spinach wilts so much, it's really not.  I used 4 cups, but I also love spinach.  So I left the decision up to you.

6.  For the sauce: add 1/4 cup milk, 1/4 cup pasta water, and ricotta cheese to empty pasta pan on medium heat.  Stir until smooth.  Add seasonings to your liking.  I can get a little excited when I'm cooking, and I (as my husband would put it) start "getting fancy with the spices" that I have a hard time measuring anything out.  You will want a lot though because plain milk, water, and cheese isn't going to have a ton of flavor on its own.  If you are wanting the sauce to be a little thinner, add more of the pasta water.

7.  Return pasta to pan as well as adding the chicken mixture in, and stir until everything is coated with sauce.  I threw 1/4 cup of the parmesan cheese into the fray as well to melt into the sauce.  

8.  Serve and top with the remaining parmesan cheese.

AND ENJOY!

What are some ways you like to use your ricotta cheese?