STOVE TOP CHICKEN RICOTTA PASTA

Ingredients:

12oz pasta (Any you'd like or have on hand)

1/4 cup onion, diced

2 tbsp garlic, minced

1/2 c. chicken stock or broth

1 c. half&half, heavy whipping cream or whole milk (whichever you have on hand)

1 c. ricotta cheese

2 c. diced chicken

1/2 c. grated parmesan cheese

1/4 tsp to 1/2 tsp salt and pepper to your taste

1/4 tsp. dried rosemary

1/2 tsp italian herbs

Garnish with green onions, parsley, and parmesan (optional)

Directions:

Cook pasta to al dente stage.
Sprinkle cubed chicken with salt and pepper and add to pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.
Add onions and garlic to pan and saute until translucent.
Add the rosemary and Italian herbs and stir.
Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute.
Add the half and half and ricotta. Stir to combine.
Add chicken and stir.
Stir in pasta.
Sprinkle with green onions, parmesan, or parsley and serve hot.

This dish originally called for mushrooms and bacon but I do not eat either so I added in broccoli.

Comments

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