Whipped ricotta one pot chicken pasta
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RecipeTin Eats · by Nagi

Whipped ricotta one pot chicken pasta

NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 94%
CARBS 94G48% OF CAL
11G FIBER52G OTHER31G TOTAL SUGAR
FAT 26G31% OF CAL
7G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta with tender chicken thighs, sun-dried tomatoes, and fresh basil bound in a creamy whipped ricotta sauce. Restaurant-quality comfort food made in one pot.

mainitalianpastachicken
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Nutrition & ingredients

Ingredients

serves 4
  • 500g/1 lb chicken thigh fillets (, cut into small bite size pieces (or breast or tenderloin))
  • 1/2 tsp cooking salt/kosher salt
  • 1/4 tsp black pepper
  • 220g/ 7 oz jar sun-dried tomato stripes in oil (, drained (RESERVE OIL) (Note 1))
  • 3 tbsp oil (from the sun dried tomato jar)
  • 1 small onion (, finely diced)
  • 2 garlic cloves (, finely minced)
  • 1 tbsp tomato paste ((ok if you don't have))
  • 1/4 cup dry white wine (, optional (Note 2))
  • 400g/14 oz canned crushed tomato
  • 350g / 12oz fusilli pasta (spirals) (, penne, ziti, macaroni, small shells or similar, uncooked)
  • 1 litre / 4 cups chicken stock/broth (, low sodium (sub water plus 1/2 tsp salt))
  • 1/4 tsp cooking salt/kosher salt
  • 1 cup basil leaves (, roughly chopped (can survive without), plus extra for garnish)
  • 1/2 cup ricotta ((Paesanella is my preferred brand), full fat)
  • 4 tbsp milk (, preferably full fat)
  • 1/4 cup (packed) finely grated parmesan (, sub pinch of salt)
PREP
10M
SODIUM
1218MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.