Chicken & Spinach Lumaca Rigata Pasta with Ricotta & Garlic Bread

Chicken & Spinach Lumaca Rigata Pasta

with Ricotta & Garlic Bread

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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In this vibrant pasta, we’re bringing together seared chicken and spinach with a bold sauce, which gets deliciously varied flavors and textures from worcestershire sauce, Niçoise olives, and briny capers. Two finishing touches—a dollop of creamy ricotta and a side of garlic bread—tie all the rich flavors together.

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ingredients
Chicken & Spinach Lumaca Rigata Pasta with Ricotta & Garlic Bread
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ¾ lb Lumaca Rigata Pasta
  • 1 Small Baguette
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 1 Tbsp Capers
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 oz Pitted Niçoise Olives
  • ½ cup Part-Skim Ricotta Cheese
  • 4 Tbsps Crème Fraîche
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 2 cloves of garlic; keeping one clove whole, roughly chop the remaining clove. Roughly chop the olives and capers. Combine the chopped garlic, chopped olives, and chopped capers in a bowl. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. In a separate bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper; stir to combine. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Make the garlic bread:
3 Make the garlic bread:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Bake 6 to 8 minutes, or until lightly browned. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Halve crosswise. 

Make the sauce:
4 Make the sauce:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped olive mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the pasta:
5 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the spinach, cooked chicken, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and remaining parmesan. Serve the garlic bread on the side. Enjoy! 

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Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 2 cloves of garlic; keeping one clove whole, roughly chop the remaining clove. Roughly chop the olives and capers. Combine the chopped garlic, chopped olives, and chopped capers in a bowl. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. In a separate bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper; stir to combine. 

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the chicken:
Make the garlic bread:
3 Make the garlic bread:

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Bake 6 to 8 minutes, or until lightly browned. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Halve crosswise. 

4 Make the sauce:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped olive mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce:
Cook the pasta:
5 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the spinach, cooked chicken, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and remaining parmesan. Serve the garlic bread on the side. Enjoy! 

Finish the pasta & serve your dish: