Chicken, Tomato and Ricotta Pasta Sauce
Ingredients
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1 pound chicken, cut into 1 inch cubes
1 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch crushed red pepper flakes
2 cans diced tomatoes
Salt and pepper
1 cup part-skim ricotta
12 ounces penne pasta
Parmesan cheese, for garnish (optional)
Preparation
1
Bring a large pot of salted water to a boil.
2
Heat olive oil in a large pan over medium heat.
3
Saute shallot for a few minutes to soften. Add garlic and cook for another minute.
4
Add chicken and season with a pinch of salt and pepper.
5
Cook until chicken is almost cooked through (it will continue cooking in the sauce).
6
Add thyme, oregano, basil, red pepper flakes and both cans of tomatoes. Stir to combine.
7
Simmer until sauce thickens, about 10-12 minutes. Remove thyme stems.
8
Turn heat off and stir in ricotta cheese. Season with salt and pepper if needed.
9
Cook pasta according to package directions, drain and toss with hot sauce.
10
Garnish with Parmesan cheese, if desired.
.
About
A nod to lasagna, but so much easier. Use ground meat or veggies instead of chicken if you prefer.
Yield:
4.0
Added:
Thursday, October 28, 2010 - 6:04pm
