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
- 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.
- 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.
- 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.
- 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!