Tuesday, May 11, 2010
Ricotta Chicken Pasta w/Broccolli
My daughter is a great cook. She attends Parkway where she studies the culinary arts. She is always saying how much she loves ricotta cheese. Now, I didn't think I did. My husband is very firm on his opinion on meat only ravioli. And the site of ricotta cheese and cottage cheese makes him queasy. So, when I decided to try and incorporate ricotta cheese into a recipe I had to hide the container. HAHAHA! Well, he liked this. Now, he did not LOVE it, as he likes beef in pasta. But, this was received well by the children! This recipe is a modified version of a pasta dish that is from Rachel Ray's 30 Minutes Meals. (A great cookbook given to me by my good friend Kellie B.)
1 pounds whole wheat rigatoni
2 bundles of broccoli, cut into florets
2 Tbsp. of olive oil
1 pound of chicken breast
5 cloves of garlic, minced
2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 Tsp. thyme
1/2 Tsp. nutmeg
Please read through all the directions before starting. It will make this much easier!
Cook the pasta el dente in heavily salted water. Reserve 1 cup of the water from pot and drain. While pasta is cooking, bring a large pot of water to a boil. Cook the broccoli for 4 minutes and shock immediately in a bowl of ice water to stop the cooking process. Cut the chicken breast into 1 inch pieces. Heat a large pan with the olive oil and cook the chicken and garlic for about 6 minutes, or until chicken is cooked the entire way through. To the pan, add the broccoli, pasta, ricotta, parmesan cheese, and the reserved cooking water. Add the thyme and nutmeg. Salt and pepper to taste. Toss until creamy. Enjoy!