Broccolini & Ricotta Pasta

By LaurenCocch16

Ingredients

• 1 lb rigatoni
• 2 bundles broccolini florets, chopped (3 cups)
• 1 cup water
• 2 Tbsp EVOO
• 1 lb boneless, skinless chicken breasts, diced
• 4 cloves garlic, minced
• 2 cups (1 lb) part-skim ricotta cheese
• 6-8 sprigs fresh thyme, leaves stripped from stem & chopped
• Nutmeg, couple pinches
• Salt/pepper to taste

Preparation

Step 1

Put large pot of water over high heat for pasta. When water boils, add salt and pasta. Cook according to package directions, until al dente. Reserve 1 cup cooking water and drain the rest.

Step 2

In small saucepan, simmer broccolini in 1 cup of water, covered, 5 minutes and drain well.

Step 3

Heat EVOO in big, deep skillet over medium heat. Add chicken & garlic. Cook until chicken is cooked through; 5-8 minutes.

Step 4

Add broccolini, pasta, ricotta, reserved cooking water, thyme, nutmeg, salt & pepper. Toss until creamy, then transfer to serving platter.