1 (2 1/2 lb.) chicken, cut up
1 c. chicken broth
1 lg. green or red pepper quartered
4 lg. cloves garlic minced
12 oz. rigatoni, cooked to al dente
1 1/2 tbsp. salt
2 tbsp. oil
1 c. ricotta cheese
4 tbsp. caper drained (optional)
1 lg. tomato, chopped
10 lg. spinach leaves julienned
Salt and pepper to taste

Poach chicken in chicken broth 35 minutes. Cool and remove skin and bones. Blanche pepper in boiling water. Saute garlic in 2 tbsp. oil in skillet. Place pepper, garlic, oil and ricotta cheese in blender/ food processor and process until smooth. Place in Dutch oven, heat stirring often. Add cooked rigatoni, chicken, 2/3 spinach leaves, capers and tomatoes. Cook until heated through. Serve immediately, garnishing with reserved spinach. 375 calories per serving.