Health Living: Pappardelle with Baby Spinach, Herbs, and Ricotta

I LOVE pasta, all types!  When I found this healthy pasta recipe on Cookinglight.com I just had to share it with all of you.  Pappardelle with baby spinach, herbs, and ricotta is delicious.  To make it even healthy you can substitute the whole-milk ricotta cheese with part-skim ricotta cheese.  I also suggest to add a little more fresh ground pepper than suggested.  ENJOY!

Pappardelle with Baby Spinach, Herbs, and Ricotta

Ingredients

8 ounces uncooked pappardelle (wide ribbon pasta)

1 tablespoon kosher salt

1/3 cup whole-milk ricotta cheese

3 cups baby spinach leaves

1/4 cup chopped fresh chives

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh dill

3 tablespoons grated fresh pecorino Romano cheese

2 tablespoons olive oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Preparation

1. 1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
2. 2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
3. 3. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Rori Trovato, Cooking Light
APRIL 2011

Healthy Recipe Feature

I found this great recipe from Cooking Light's May 2009 magazine and it is deliciously healthy!  I am always trying to create a new dish with the ever so boring chicken.  This recipe really does take a blah chicken and dazzle it up with mushrooms, pasta, and a great sauce PLUS it's healthy.  With this recipe you can help to make sure your body is being taken care of.  How can you beat that???!!??

Chicken Breasts with Mushroom Sauce

INGREDIENTS

6 (6 ounce) skinless, boneless chicken breasts halves

3 tablespoons butter, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces morel mushrooms

4 ounces button mushrooms, thinly sliced

2 cups fat-free, less-sodium chicken broth

1/4 cup whipping cream

4 1/2 cups hot cooked egg noodles

fresh flat-leaf parsley springs (optional)

PREPARATION

1.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet.  Heat 2 teaspoons butter in a large nonstick skillet over medium heat.  Sprinkle chicken evenly with salt and pepper.  Add 2 breast halves to pan and cook for 3 minutes on each side or until done.  Repeat procedure twice with 4 teaspoons butter and remaining chicken.  Keep warm.

2.  Melt remaining 1 tablespoon butter in pan over medium-high heat.  Add mushrooms to pan, saute 5 minutes or until moisture evaporates, stirring frequently.  Remove mushroom mixture form pan.  Add broth to pan; bring to boil, scraping pan to loosen browned bits.  Cook until reduced to 1 cup (about 5 minutes).  Return mushroom mixture to pan.  Stir in cream; cook 2 minutes or until slightly think, stirring occasionally.