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Whipped ricotta one pot chicken pasta – with sun dried tomatoes

Whipped ricotta one pot chicken pasta – with sun dried tomatoes

Delight in this whipped ricotta one pot chicken pasta – with sun dried tomatoes, a guest-worthy dish that transforms simple ingredients into a rustic meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Western
Servings 5 people
Calories 647 kcal

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 uncooked
  • 1 litre chicken stock/broth low sodium (sub water plus ½ teaspoon salt)
  • ¼ teaspoon cooking salt kosher salt
  • ¼ teaspoon black pepper
  • 1 cup basil leaves roughly chopped (can survive without), 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
 

Prepare Whipped Ricotta

  • Put the ingredients 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.

Cook Chicken

  • 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.

Sauté Vegetables

  • 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.

Deglaze Pot

  • Add white wine and let it simmer rapidly for 1 - 2 minutes, stirring regularly, until mostly evaporated.

Combine Ingredients

  • 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.

Cook Pasta

  • Give it a good stir, let it come to a boil then lower the heat to medium high so it's simmering rapidly but not boiling like crazy. Cook for 15 minutes (no lid), stirring every 2 minutes or so at first then more regularly towards the end, so the base doesn't catch. Lower the heat a touch towards the end, if needed.

Finish Dish

  • 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.

Serve

  • Transfer into a serving bowl or divide between bowls. Dollop the whipped ricotta on top then randomly smear it will get all melty. Dig in!

Notes

Serves 4 hearty appetites or 5 regular people. 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

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
Keyword Chicken Pasta Bake, One Pot Pasta, whipped ricotta
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