ana I’ll admit—I had too much zucchini on hand and wasn’t sure what to do with it, so pasta it was. I chose orecchiette (a happy coincidence, since I’m heading to Apulia soon), but you can use any pasta you like.
The dish turned out delicious: creamy sauce, tender bites of chicken and zucchini, with just a hint of garlic.
Ingredients
(serves 3)
- 200 g chicken breast
- 300 g pasta (e.g. orecchiette)
- 1 zucchini (I used yellow)
- 250 g ricotta
- 50 g Parmesan cheese, plus extra for serving
- 1 garlic clove
- Olive oil
- Salt & pepper
- Optional: 1 tsp dried oregano
Bring a pot of water to a boil for the pasta. Cook according to the package instructions (mine took 11 minutes). Be sure to reserve some of the cooking water.
Dice the chicken breast into small cubes. Heat a little olive oil in a pan, add the chicken, season lightly with salt and pepper, and sauté until golden.
Meanwhile, dice the zucchini and finely chop the garlic. Transfer the chicken to a plate. Add the zucchini to the same pan and cook until it starts to brown, then stir in the garlic. Return the chicken to the pan and mix well.
In a small bowl, combine the ricotta and Parmesan. Add a ladleful of pasta cooking water to the pan, then stir in the ricotta mixture until creamy.
Toss in the cooked pasta, mixing well. Add more pasta water if needed to loosen the sauce. Season with salt, pepper, and oregano if desired.
Serve immediately, topped with extra Parmesan.
Enjoy!
