whipped ricotta chicken pasta
Very warm and satisfying pasta dish.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound boneless skinless chicken thighs cut into chunks
- salt and pepper
- 7 ounces jar of sundried tomato strips in oil drain and reserve the oil
- 3 tablespoons of the oil from the sundried tomatoes
- 1 small onion chopped
- 4 cups garlic minced
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 1 3/4 cups crushed tomatoes
- 12 ounces shell macaroni
- 4 cups chicken stock
- 1 cup fresh basil
- 1/2 cup ricotta cheese
- 1/4 cup shredded parmesan cheese
- 4 tablespoons milk
How To Make whipped ricotta chicken pasta
-
Step 1Mix the ricotta cheese, parmesan cheese and milk together. Whip until its the texture of whipped cream. Set aside.
-
Step 2Place the oil from the jar of sundried tomatoes in a saucepan and add the chicken and season with salt and pepper. Cook for 3 minutes and remove the chicken to a plate.
-
Step 3In the same pot add the onion and garlic and cook 3 minutes. Add the tomato paste and sundried tomatoes and cook 2 minutes. Add the white wine and let most evaporate.
-
Step 4Add the chicken back into the pan with the shells, chicken stock and crushed tomatoes. Season with salt and pepper. Stir well and bring to a boil reduce to a simmer and simmer until the liquid is absorbed the shells are done. Top with basil and dollop the whipped ricotta
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