Introduction
Discover a delicious recipe featuring tender chicken and flavorful sun-dried tomatoes, paired with a creamy whipped ricotta topping. Perfect for a hearty meal, this dish combines a variety of ingredients to create a satisfying and comforting experience.
Detailed Ingredients with measures
CHICKEN:
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
PASTA:
220g/7 oz jar sun-dried tomato stripes in oil, drained (RESERVE OIL)
3 tbsp oil from the sun-dried tomato jar
1 small onion, finely diced
2 garlic cloves, finely minced
1 tbsp tomato paste (optional)
1/4 cup dry white wine (optional)
400g/14 oz canned crushed tomato
350g/12 oz fusilli pasta (uncooked)
1 litre/4 cups chicken stock/broth, low sodium (sub with water plus 1/2 tsp salt)
1/4 tsp cooking salt/kosher salt
1/4 tsp black pepper
1 cup basil leaves, roughly chopped (can be omitted), plus extra for garnish
WHIPPED RICOTTA:
1/2 cup ricotta, preferably full fat
4 tbsp milk, preferably full fat
1/4 cup (packed) finely grated parmesan, or a pinch of salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4 hearty appetites or 5 regular servings
Instructions:
1. For the whipped ricotta, combine the ricotta, milk, and parmesan in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes the texture of softly whipped cream. Add milk to loosen if necessary.
2. To seal the chicken, heat the sun-dried tomato oil in a large, heavy-based pot over high heat. Add the chicken pieces, sprinkle with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside remains raw. Remove with a slotted spoon into a bowl.
3. In the same pot, add the diced onion and minced garlic. Sauté for 3 minutes until the onion turns translucent. Incorporate the tomato paste and drained sun-dried tomato strips. Cook for an additional minute.
4. For deglazing, add the white wine and let it simmer rapidly for 1-2 minutes, stirring regularly until mostly evaporated.
5. Add the uncooked pasta and the cooked chicken along with any accumulated juices. Stir well to coat everything in the flavors. Pour in the chicken stock, canned tomato, salt, and pepper.
6. Cook the mixture without a lid for 15 minutes. Stir every 2 minutes initially, then more frequently as it thickens. Adjust heat as needed to maintain a simmer.
7. Check for doneness; most of the liquid should be absorbed, and the pasta should be al dente. Stir in the chopped basil.
8. Serve by transferring to a serving bowl or dividing into individual bowls. Top with the whipped ricotta and serve warm. Enjoy!
Recipe Notes:
– Sun-dried tomatoes add a rich flavor, and their oil enhances the chicken’s taste. If you can’t find them, substitutes like olives or capers can work.
– For wine, a Chardonnay is best, but any non-woody variety will suffice. Leaving it out is also an option for a non-alcoholic version.
– Leftovers can be stored in the fridge for 3-4 days and can be reheated with a little added water. The pasta freezes well, but the whipped ricotta does not.
Detailed Directions and Instructions
Whipped Ricotta
Put the ricotta, milk, and grated parmesan in a bowl. Whisk vigorously for 10 to 15 seconds until it achieves a texture similar to softly whipped cream. If needed, add more milk to loosen the mixture.
Seal Chicken
Heat the sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces, sprinkling them with cooking salt and black pepper. Cook for about 3 minutes until the outside is sealed but the inside remains raw. Remove the chicken with a slotted spoon and transfer to a bowl.
Sauté
In the same pot, add the diced onion and minced garlic. Sauté for approximately 3 minutes until the onion becomes translucent. Stir in the tomato paste and the reserved sun-dried tomato strips. Cook for an additional minute.
Deglaze
Add the dry white wine to the pot, allowing it to simmer rapidly for 1 to 2 minutes while stirring regularly until it mostly evaporates.
Cooking Liquid
Add the uncooked pasta and the previously cooked chicken along with any accumulated juices from the bowl. Stir to coat everything in the flavorful mixture. Then, pour in the chicken stock, canned crushed tomatoes, and season with additional cooking salt and black pepper.
Cook 15 Minutes
Stir well to combine, bring the mixture to a boil, and then reduce the heat to medium-high to maintain a rapid simmer without boiling too aggressively. Cook uncovered for about 15 minutes, stirring every 2 minutes initially and more frequently towards the end to prevent the base from catching on the pot. Adjust the heat if necessary towards the end of the cooking time.
How to Tell It’s Done
The dish is ready when most of the liquid has been absorbed, and the pasta is al dente, while still a bit soupy. This is desirable as it will get absorbed quickly when serving. Stir in the chopped basil leaves.
Serve
Transfer the pasta mixture into a serving bowl or divide it among individual bowls. Top each serving with dollops of whipped ricotta, letting it melt into the dish. Enjoy your meal!
Notes
Sun-Dried Tomatoes
Sun-dried tomatoes add a wonderful burst of flavor to the sauce, and the oil utilized for cooking the chicken enhances its taste. Strips of sun-dried tomatoes are recommended to save time on chopping. If you need a substitute, consider using olives, capers, or similar briny ingredients.
Jar Size
A 220g/7oz jar typically contains 120g/4oz of sun-dried tomatoes and 100g/3oz of oil. Use about 45ml/3 tbsp of this oil for cooking. If using a larger jar or sun-dried tomatoes not in oil, you can substitute with 120g/4oz of sun-dried tomatoes, which is roughly 1 cup tightly packed.
Wine
For deglazing, Chardonnay is preferred, but any non-woody, non-sweet white wine will work. Alternatives like leftover champagne (even if flat), red wine, or rosé are also viable. If you prefer not to use wine, simply omit it from the recipe.
Storage
Leftovers can be stored in the refrigerator for 3 to 4 days. To reheat, add a splash of water to loosen. While the pasta can be frozen, do not freeze the whipped ricotta.
Nutrition
Nutrition calculations are based on 5 servings, providing a hearty meal option for up to 5 people.
Cook techniques
Whipping Ricotta
Combine ricotta, milk, and parmesan in a bowl. Whisk vigorously for 10 to 15 seconds until it reaches a texture similar to softly whipped cream. Adjust consistency by adding more milk if necessary.
Sealing Chicken
Heat sun-dried tomato oil in a large, heavy-based pot over high heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 3 minutes until the outside is sealed while the inside remains raw. Remove the chicken with a slotted spoon.
Sautéing Aromatics
In the same pot, add finely diced onion and minced garlic. Cook for approximately 3 minutes until the onion turns translucent. Incorporate tomato paste and drained sun-dried tomatoes, cooking for an additional minute.
Deglazing
Pour in white wine and let it simmer rapidly for 1 to 2 minutes, stirring regularly until most of the liquid has evaporated, enhancing the depth of flavor.
Cooking Pasta
Add uncooked pasta and the previously cooked chicken along with any juices from the bowl. Stir to coat in the flavors. Then add chicken stock, canned tomatoes, salt, and pepper.
Simmering
Bring the mixture to a boil, then reduce the heat to medium-high to maintain a rapid simmer without boiling too vigorously. Cook for 15 minutes, stirring every 2 minutes to prevent sticking.
Testing Doneness
Check if most of the liquid is absorbed and the pasta is cooked al dente. The dish should remain slightly soupy, allowing for moisture absorption during serving.
Finishing Touches
Incorporate chopped basil into the pasta mixture before serving.
Serving
Transfer to a serving bowl or divide among individual bowls. Top with dollops of whipped ricotta, allowing it to melt into the dish for added creaminess.
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted for thighs, but thighs are typically more flavorful and juicier.
What can I use instead of sun-dried tomatoes?
You can substitute sun-dried tomatoes with olives, capers, or a similar briny ingredient for a different flavor profile.
Is it necessary to use wine in this recipe?
No, white wine is optional. You can omit it or substitute with chicken broth or an equal amount of water.
How should I store leftovers?
Leftovers can be stored in the refrigerator for 3 to 4 days. Reheat with a splash of water to loosen the pasta.
Can this dish be frozen?
Yes, you can freeze the pasta, but it’s best not to freeze the whipped ricotta as it may change in texture.
Conclusion
This Chicken Pasta with Sun-Dried Tomatoes and Whipped Ricotta is a delightful dish that combines the richness of chicken, the tanginess of sun-dried tomatoes, and the creaminess of whipped ricotta for a wonderful meal. Its hearty nature makes it perfect for gatherings or weeknight dinners, offering a burst of flavor with every bite.
Vegetable Variation
Replace chicken with a mix of sautéed vegetables such as zucchini, bell peppers, and spinach for a vegetarian option.
Creamy Spinach Addition
Stir in a cup of fresh spinach just before serving to add nutrition and a vibrant color.
Seafood Twist
Substitute chicken with shrimp or scallops for a seafood version that enhances the flavors of the sun-dried tomatoes.
Cheese Lovers’ Delight
Incorporate different cheeses such as feta or goat cheese into the dish for added creaminess and flavor.
Spicy Kick
Add red pepper flakes or a touch of chili oil to give the dish an extra spicy kick that complements the other flavors.
Herb Infusion
Experiment with different herbs like oregano or thyme to enhance the aromatic profile of the dish.
Grilled Chicken Variation
Use grilled chicken for a smoky flavor that pairs beautifully with the sun-dried tomatoes and whipped ricotta.
Whole Wheat Pasta Option
Opt for whole wheat pasta to increase fiber content and add a nutty flavor to the dish.
