Smoke Eater Gourmet's Chicken Ricotta is a delicious recipe made with Smoke Eater Gourmet Meats "All Hands" Boneless Chicken Breast prepared in a ricotta & San Marzano tomato based sauce.
This recipe is a creamy, yet lite dish with sausage added as well, to al dente rigatoni that paired perfectly with Smoke Eater Wine's "All Hands White" Pinot Grigio, imported from Friuli Italy!
- 2 lbs Boneless thin cut chicken breast cutlet
- 1 lb sweet Italian basil & cheese sausage
- 1 cup of ricotta cheese
- 1 28 oz can of San Marzano tomatoes in puree
- 2 cups of cherry tomatoes
- 1/4 cup fresh chopped basil
- 1 clove of pressed garlic
- 1/2 cup of chopped red onion
- Sea salt & pepper to taste
- 1/4 cup of Italian seasoning
- 3/4 cup of olive oil
- 1/2 cup of grated parmesan
- 1/2 cup of shredded mozzerella
- 1 lb rigatoni pasta cooked Al Dente according to package instructions
- 1/2 cup of chicken broth
- 1/2 cup of Smoke Eater Pinot Grigio white wine
1- On 350 degrees F, bake the sausage until cooked to an interior temp of 160 degrees & sedt aside.
2- In a pan, saute the sea salt & peppered chicken in the chicken broth with 2 tbsps of olive oil, sprinkled with the Italian seasonings, until cooked through (usually 10 mins).
3- In a seperate pan, in the remaining olive oil, saute the garlic, red onion & cherry tomatoes with sea salt & pepper to taste until the onions are soft & then deglaze the pan with the Pinot Grigio.
4- Next, add in the ricotta & san marzano tomatoes bringing to a simmer over med heat.
5- Next, chop the chicken cutlets into strips & slice the sausage mixing both into the tomato & ricotta sauce. 6- Add in the parmesan & mozzerella & then toss in the rigatoni.
7- Sprinkle with the basil & serve paired with Smoke Eater Pinot Grigio!
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