Prep 10 mins
Cook 12 mins
This recipe is adapted from cooking pleasures magazine. Please use fresh herbs in this, dried just won't give the intended result. Originally, this was entered as a private recipe until basil came into season and I was able to try it myself. I just made this for dinner tonight, and it was really good. Although the garlic sounds like a lot, I could barely taste it, so don't be afraid to of the amount called for. This sauce is fairly mild, so I'd advise tasting it as it's warming, and adding whatever you think will please your family's tastes. After sampling this recipe once, I plan to make it again with different herbs, as they are in season. One combination that comes to mind in basil, thyme and organo. Please note any combinations you try in your review, so that we all have a dish that's not just for the middle of the summer. Last note, this calls for making the sauce in a blender - I can't find mine so I used the food processor, which worked perfectly.
- 236.59 ml tarragon leaf
- 236.59 ml basil leaves
- 177.44 ml fresh chives, coarsely chopped
- 4 garlic cloves, roughly chopped
- 177.44 ml low-fat ricotta cheese
- 177.44 ml low sodium chicken broth
- 1.23 ml salt
- 1.23 ml pepper
- 0.25 ml ground red pepper
- 170.09 g penne pasta
- 4 boneless skinless chicken breast halves
- season salt and pepper
- cooking spray
- paprika (optional)
- 1 sprig fresh basil (optional)
- Bring a saucepan of water to a boil.
- Add fresh herbs and garlic to water, and cook for a few seconds, until herbs turn brighter green. Remove and drain.
- Place herbs and garlic in a blender or food processor with ricotta, broth, salt, and peppers.
- Blend until smooth.
- Heat grill.
- Cook penne according to package directions.
- Drain pasta, and place in serving platter.
- While chicken and pasta cook, transfer sauce to a saucepan, heat over medium low heat until chicken and pasta are ready.
- Season chicken with season salt and pepper. Coat with cooking spray if necessary.
- Grill over medium fire, turning once, 8-10 minutes or until chicken is just cooked through.
- Remove chicken to cutting board, and let rest until until sauce and pasta are done.
- Slice chicken.
- Arrange pasta and chicken on a serving platter.
- Spoon warmed sauce over pasta and chicken.
- If using, garnish with fresh basil sprigs, and sprinkle paprika over the finished dish.
This dish really has a different flavor. You need to like herbs. Because that is the dominate flavor. I cut the recipe in half and made it as posted. My sauce did thicken up while I finished preparing the rest of the dinner so I just add some more chicken broth. I served it with a nice side salad and dinner was ready. I also cooked my meat on the George Foreman grill. Thanks for posting. :)
This was really good. I used 1 C fresh basil, 1 cup fresh Italian Parsley with the Chives. I didn't have any ricotta, so I used cottage cheese instead. It ended up a little too runny, but the flavor was still delish! I will make this again using ricotta... can't wait to have it again.