Whipped ricotta one pot chicken pasta – with sun dried tomatoes
This whipped ricotta one pot chicken pasta with sun dried tomatoes is a creamy and delicious dish that's perfect for a mid-week meal.
Equipment
- large heavy-based pot
Ingredients
Chicken
- 500 g chicken thigh fillets cut into small bite size pieces
- ½ teaspoon cooking salt kosher salt
- ¼ teaspoon black pepper
Pasta
- 220 g sun-dried tomato stripes in oil drained (RESERVE OIL)
- 3 tablespoon oil from the sun dried tomato jar
- 1 small onion finely diced
- 2 cloves garlic finely minced
- 1 tablespoon tomato paste (ok if you don’t have)
- ¼ cup dry white wine optional
- 400 g canned crushed tomato
- 350 g fusilli pasta or penne, ziti, macaroni, small shells or similar, uncooked
- 1 litre chicken stock low sodium
- ¼ teaspoon cooking salt kosher salt
- ¼ teaspoon black pepper
- 1 cup basil leaves roughly chopped, plus extra for garnish
Whipped ricotta
- ½ cup ricotta full fat
- 4 tablespoon milk preferably full fat
- ¼ cup finely grated parmesan sub pinch of salt
Instructions
Preparation
- Put the ingredients for whipped ricotta in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes the texture of softly whipped cream. Add milk to loosen, if needed.
- Heat sun dried tomato oil in a large heavy based pot over high heat. Add the chicken, sprinkle with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove with slotted spoon into a bowl.
- In the same pot, add the onion and garlic. Cook for 3 minutes until the onion is translucent. Add the tomato paste and oil drained sun dried tomatoes. Cook for 1 minute.
- Add white wine and let it simmer rapidly for 1 – 2 minutes, stirring regularly, until mostly evaporated.
- Add pasta and cooked chicken along with any juices accumulated in the bowl. Stir to coat in all the tasty flavours. Add the stock, canned tomato, salt and pepper.
- Give it a good stir, let it come to a boil then lower the heat to medium high so it's simmering rapidly. Cook for 15 minutes (no lid), stirring every 2 minutes, so the base doesn't catch. Lower the heat a touch towards the end, if needed.
- Most of the liquid should be absorbed and the pasta should be just cooked (al dente), though still a little soupy. Stir in the basil.
- Transfer into a serving bowl or divide between bowls. Dollop the whipped ricotta on top then randomly smear and serve.
Notes
Serves 4 hearty appetites or 5 regular people. Sun dried tomatoes add a great pop of flavour into the sauce.
Nutrition
Serving: 1servingCalories: 647kcalCarbohydrates: 67gProtein: 34gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 106mgSodium: 1624mgPotassium: 1059mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 35mgCalcium: 288mgIron: 4mg
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