Farfalle With Chicken, Mushrooms, Spinach And Ricotta Cheese

Directions

1. 1
   Bring a large pot of water to a boil.
2. 2
   Add salt, and then add the farfalle.
3. 3
   Cook until al dente.
4. 4
   Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
5. 5
   Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
6. 6
   Stir in the mushrooms, garlic, and some salt and pepper.
7. 7
   Saute until all vegetables are tender.
8. 8
   Increase the heat to medium high and add the vermouth.
9. 9
   Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
10. 10
    Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
11. 11
    Add the spinach and cook until wilted down, about 2-3 minutes.
12. 12
    Season to taste.
13. 13
    Add the pasta to the sauce and stir to coat.
14. 14
    Off the heat, stir in the ricotta cheese.