Rigatoni with Chicken & Ricotta

Rigatoni with Chicken & Ricotta
Recipe type: entrees
  • 1 pound rigatoni
  • ½ cup chopped pancetta
  • ⅓ cup extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 boneless, skinless, chicken breast halves, sliced into ¼-inch strips
  • 1-1/2 cups part-skim ricotta cheese
  • ½ cup chopped fresh basil
  • 1 cup grated Parmesan cheese
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  1. Cook pasta in 5-6 quarts of boiling, salted water until al dente.
  2. Just before pasta has finished cooking, scoop about 1 cup of water out of the pot.
  3. Scoop out the pasta & reserve, but keep the water in which the pasta was cooked warm.
  4. Meanwhile, in a large saute pan, cook the pancetta over medium-high heat, stirring, until the fat is rendered and it is slightly crisp.
  5. Add olive oil, onion and chicken to the saute pan.
  6. Cook & stir until the onion is soft & the chicken is cooked through, about 8 minutes.
  7. Keep warm, over low heat.
  8. In a large pasta serving bowl or mixing bowl, combine the ricotta, basil, Parmesan, salt and pepper.
  9. Add pasta to the bowl with the ricotta mixture.
  10. Add onion and chicken mixture. Add a small amount of the reserved pasta water, just enough to make a loose "sauce."
  11. Toss to combine.
  12. Portion.
  13. Serve.