Recipe video above. Meet your new favourite one-pot recipe! I’m sharing this as a guest-worthy dish based on a simple mid-week recipe. It’s quite amazing how just a little dollop of creamy ricotta can transform a regular bowl of pasta into something you’d expect to get at a rustic trattoria! Love how it melts into a flood of creamy goodness on your hot bowl of pasta – thicker than cream, and much lower fat.
Ingredients
Chicken:
- 500g/1 lb chicken thigh fillets , cut into small bite size pieces (or breast or tenderloin)
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
Pasta:
- 220g/ 7 oz jar sun-dried tomato stripes in oil , drained (RESERVE OIL) (Note 1)
- 3 tbsp oil from the sun dried tomato jar
- 1 small onion , finely diced
- 2 garlic cloves , finely minced
- 1 tbsp tomato paste (ok if you don’t have)
- 1/4 cup dry white wine , optional (Note 2)
- 400g/14 oz canned crushed tomato
- 350g / 12oz fusilli pasta (spirals) , penne, ziti, macaroni, small shells or similar, uncooked
- 1 litre / 4 cups chicken stock/broth , low sodium (sub water plus 1/2 tsp salt)
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 1 cup basil leaves , roughly chopped (can survive without), plus extra for garnish
Whipped ricotta:
-
- 1/2 cup ricotta (Paesanella is my preferred brand), full fat
- 4 tbsp milk , preferably full fat
- 1/4 cup (packed) finely grated parmesan , sub pinch of salt
Prevent screen from sleeping
Recipe video above. Meet your new favourite one-pot recipe! I’m sharing this as a guest-worthy dish based on a simple mid-week recipe. It’s quite amazing how just a little dollop of creamy ricotta can transform a regular bowl of pasta into something you’d expect to get at a rustic trattoria! Love how it melts into a flood of creamy goodness on your hot bowl of pasta – thicker than cream, and much lower fat.
Ingredients
Chicken:
- 500g/1 lb chicken thigh fillets , cut into small bite size pieces (or breast or tenderloin)
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
Pasta:
- 220g/ 7 oz jar sun-dried tomato stripes in oil , drained (RESERVE OIL) (Note 1)
- 3 tbsp oil from the sun dried tomato jar
- 1 small onion , finely diced
- 2 garlic cloves , finely minced
- 1 tbsp tomato paste (ok if you don’t have)
- 1/4 cup dry white wine , optional (Note 2)
- 400g/14 oz canned crushed tomato
- 350g / 12oz fusilli pasta (spirals) , penne, ziti, macaroni, small shells or similar, uncooked
- 1 litre / 4 cups chicken stock/broth , low sodium (sub water plus 1/2 tsp salt)
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 1 cup basil leaves , roughly chopped (can survive without), plus extra for garnish
Whipped ricotta:
-
- 1/2 cup ricotta (Paesanella is my preferred brand), full fat
- 4 tbsp milk , preferably full fat
- 1/4 cup (packed) finely grated parmesan , sub pinch of salt
Prevent screen from sleeping
