Farfalle with tenderloins, ricotta, spinach and tomato

A fresh and tasty meal that is ready in no time.

  • 25 mins cooking
  • Serves 4
  • Print
This simple chicken pasta is packed full of fresh flavour the family will love. The best part? It can be on the table in under 30 minutes.


Farfalle with tenderloins, ricotta, spinach and tomato
  • 375 gram farfalle
  • 1 tablespoon olive oil
  • 1 medium_piece (150g) brown onion, chopped finely
  • 1 clove garlic, crushed
  • 600 gram chicken tenderloins, chopped coarsely
  • 150 gram baby spinach leaves
  • 1 cup (200g) ricotta
  • 1 egg
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 200 gram grape tomatoes, halved
  • 1/4 cup (20g) finely grated parmesan


Farfalle with tenderloins, ricotta, spinach and tomato
  • 1
    Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain.
  • 2
    Meanwhile, heat oil in large deep frying pan, cook onion and garlic, stirring, until onion softens. Add chicken, cook, stirring, over medium heat, about 5 minutes or until cooked through.
  • 3
    Place chicken mixture, spinach, combined ricotta and egg, rind, juice, tomato and drained pasta in large serving bowl, toss gently to combine.
  • 4
    Serve sprinkled with grated parmesan.


Farfalle are a short, rather sturdy, butterfly-shaped pasta that some people refer to as bow ties. They are good used in dishes such as this one because they help hold the other ingredients. You can replace the farfalle with penne or shells, if you like

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