Chicken, Tomato and Ricotta Pasta Sauce
By: Bull City Food
Published: Thursday, October 28, 2010 - 6:04pm

Ingredients




1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1 pound chicken, cut into 1 inch cubes
4 sprigs fresh thyme
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.