A one pot chicken pasta that’s a little bit (rustic) fancy

Serves 4 hearty appetites or 5 regular people.

1. Sun dried tomatoes – Adds a great pop of flavour into the sauce plus the chicken gets free flavour by using the oil from the jar to cook it. Recommend getting strips to save yourself from chopping. Substitute – compensate with olives, capers or something similar that’s a bit briny.

Jar size – I use all the sun dried tomatoes in a 220g/7oz jar which is actually 120g/4oz sun dried tomatoes and 100g/3 oz oil (we use 45ml/3 tbsp for cooking). If you have a larger jar or sun dried tomatoes not in oil, use 120g /4 oz of sun dried tomatoes which is 1 cup tightly packed.

2. Wine – I use Chardonnay, though anything not too woody or sweet will work find here, else leftover champagne (flat is fine!), red wine or rose. Non alcoholic – just leave it out.

Leftovers will keep for 3 to 4 days in the fridge. Loosen with a touch of water. Pasta will freeze ok, but not the whipped ricotta.

Nutrition per serving, assuming 5 servings.