Whipped Ricotta One Pot Chicken Pasta with Sun Dried Tomatoes
An easy one-pot chicken pasta with sun-dried tomatoes, finished with a swirl of whipped ricotta for a rustic yet impressive result.
Ingredients
- 500g chicken thigh fillets, diced
- ½ tsp salt
- ¼ tsp black pepper
- 220g sun-dried tomato strips in oil, drained (reserve oil)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- ¼ cup dry white wine
- 400g canned crushed tomato
- 350g fusilli pasta
- 1 litre chicken stock
- 1 cup fresh basil
- ½ cup ricotta, full fat
- 4 tbsp milk
- ¼ cup grated parmesan
Original recipe: https://www.recipetineats.com/whipped-ricotta-one-pot-chicken-pasta/
Method
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Make the whipped ricotta: whisk ricotta, milk, and parmesan together for 10–15 seconds until it reaches a softly whipped cream consistency. Set aside.
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Heat reserved sun-dried tomato oil in a large pot over high heat. Cook diced chicken for 3 minutes until sealed. Remove and set aside.
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In the same pot, cook onion and garlic for 3 minutes until translucent. Add tomato paste and sun-dried tomatoes; cook 1 minute.
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Add white wine and simmer for 1–2 minutes until mostly evaporated.
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Add pasta, returned chicken, stock, canned tomato, salt, and pepper. Simmer uncovered for 15 minutes, stirring frequently, until liquid is absorbed and pasta is al dente.
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Stir in fresh basil and transfer to a serving bowl.
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Top with dollops of whipped ricotta, smearing them through the pasta before eating.