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We hope you got benefit from reading it, now let’s go back to spinach and ricotta stuffed chicken with pasta recipe. To make spinach and ricotta stuffed chicken with pasta you need 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Spinach and ricotta stuffed chicken with pasta:
- Get large boneless skinless chicken breasts
- Provide ricotta cheese
- You need frozen spinach
- You need garlic plus
- Use stewed tomatoes
- Provide salt
- You need black pepper
- Get fettuccine noodles
- Prepare sundried tomatoes
- Provide bacon
- Take shredded Parmesan cheese
- Provide favorite Alfredo sauce
Steps to make Spinach and ricotta stuffed chicken with pasta:
- Slice a pocket in the chicken breasts
- Set aside
- Dethaw frozen spinach in microwave 2 minutes
- Mix ricotta , garlic, spinach, salt and pepper in a bowl
- Stuff into chicken pockets, secure with toothpicks
- Grease 8x10 casserole dish and lay chicken vertically
- Open stewed tomatoes and pour over chicken, cover with foil
- Preheat oven to 400°F and bring salted water to a boil.
- Slice cooked bacon and sundried tomatoes mix in a bowl with 1/2 cup Parmesan
- Place chicken in the oven, and cook pasta until al Dente , drain and add sundried tomatoes, bacon and Alfredo sauce to pasta
- Simmer on low heat until sundried tomatoes are soft wait until chicken is ready (about 35-40 minutes)
- Remove chicken from oven (as well as toothpicks!!)
- Place on plate with pasta , add your favourite salad or rice!!
Add additional reserved water as needed to obtain desired consistency. Slice the chicken into strips and top the pasta with it. In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper. Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Instructions Cook pasta according to package directions.
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