But she is very right in liking this dish, because it IS absolutely delicious! It’s quite a simple dish, quick and with little ingredients. But the ingredients that are in there go perfect together. The original recipe used heavy cream but I decided to use ricotta instead and, in my opinion, it works perfectly! The ricotta takes a bit off the strong taste of the pesto away and mellows it very nicely so it doesn’t take over the entire dish.
Pasta pesto with ricotta and chicken
Adapted from: Martha Stewart
- 2 boneless chicken breasts, cut into strips (about 445 gram)
- 100 gram pesto
- 250 gram fettuccini
- 3 tablespoons ricotta
- 1 tablespoon olive oil
- Salt and pepper
- Parmesan cheese
- In a frying pan, heat the olive oil. Add the chicken, season with salt and pepper and cook until golden and cooked through. Cover the pan to keep the chicken warm.
- In a small saucepan, heat the pesto over low heat until it starts to turn liquid. Add the ricotta and stir until all the ricotta is mixed with the pesto.
- Meanwhile, cook the pasta according to the package instructions. Before draining the pasta, make sure to catch a little of the cooking water (about 50 ml.).
- Stir the cooking water through the pesto and ricotta mixture.
- In a large bowl toss the chicken, pasta and pesto and ricotta mixture and serve with some fresh parmesan cheese.