Rigatoni with Chicken & Ricotta

Rigatoni with Chicken & RicottaIngredients

  • 1 pound rigatoni
  • 1/2 cup chopped pancetta
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 2 boneless, skinless, chicken breast halves, sliced into 1/4-inch strips
  • 1-1/2 cups part-skim ricotta cheese
  • 1/2 cup chopped fresh basil
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Instructions Cook pasta in 5-6 quarts of boiling, salted water until al dente. Just before pasta has finished cooking, scoop about 1 cup of water out of the pot. Scoop out the pasta & reserve, but keep the water in which the pasta was cooked warm.

Meanwhile, in a large saute pan, cook the pancetta over medium-high heat, stirring, until the fat is rendered and it is slightly crisp Add olive oil, onion and chicken to the saute pan. Cook & stir until the onion is soft & the chicken is cooked through, about 8 minutes. Keep warm, over low heat.

In a large pasta serving bowl or mixing bowl, combine the ricotta, basil, Parmesan, salt and pepper.

Add pasta to the bowl with the ricotta mixture. Add onion and chicken mixture. Add a small amount of the reserved pasta water, just enough to make a loose “sauce.” Toss to combine. Portion. Serve.

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