One Pan Sundried Tomato Pasta w/ Whipped Ricotta

Servings

6

Prep Time

10

Cook Time

20

Total Time

30

Ingredients

1 lb ground chicken

2 shallots, chopped

4 cloves garlic, minced

1 tbs dried oregano

1 tbs dried thyme

a pinch of red pepper flakes

1 (8oz) jar sun-dried tomatoes, drained

4 1/2 c chicken broth

1 lb short cut pasta

1 c whole milk ricotta cheese

2 tbs lemon juice

salt & pepper to taste

1 c grated parmesan

2 tbs salted butter

1/3 c fresh basil, chopped

Instructions

  1. In a large skillet over medium heat, heat 1 tbs olive oil and then add in the ground chicken. Brown the ground chicken for about 5-7 minutes. Add in the shallots, garlic, oregano, thyme, and red pepper flakes, cook until fragrant, about 2-3 minutes. Add in the sun dried tomatoes and cook for another 2-3 minutes.
  2. Pour in the chicken broth and bring to a boil. Add in the pasta and cook for about 8-10 minutes, stirring occasionally until pasta is al dente.
  3. While the pasta cooks whip the ricotta. In a blender or food processor, add in the ricotta and lemon and then season with salt and pepper. Blend until creamy.
  4. Remove pasta from heat and stir in the parmesan and butter until creamy. Dollop on the whipped ricotta. Sprinkle over the basil. Serve and enjoy!