One-Pot Chicken Picata Rigatoni with Creamy Ricotta – Recipe! Image 1
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One-Pot Chicken Picata Rigatoni with Creamy Ricotta – Recipe!

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One pot meals seem to always appeal to home cooks because they’re so quick and easy, yet still satisfy those hungry diners at mealtime.  Making a pasta dinner in just one pot without having to boil the noodles separately makes dinner even easier, and doesn’t skimp on taste, but does alleviate some time in the kitchen.  Chicken Picata is one of those dishes that is near and dear to my heart because I love it’s clean flavors, so I thought I would add similar ingredients to my one-pot pasta meal and make a dish that is truly a family-style classic and enjoyed by so many.

Chicken breasts, capers and lemon are the usual suspects in a chicken picata, but since I was combining it with rigatoni, I added some additional ingredients, like tomato paste and freshly sliced spring onions for a slight bump in sweetness.  While cooking, the rigatoni clings to the subtle sauce, and creates one delectable bowl of pasta that is light and fresh, and perfect on a summer evening.

I think this technique of boiling the pasta with all the other characters in the pan will be something you’ll become very fond of at mealtime.  The pasta still remains al dente and has the perfect chew, while drinking up the liquid in the pan.  This recipe will probably become an essential Italian dinner that your family will adore, especially when it’s warm outside.

One-Pot Chicken Picata Rigatoni with Creamy Ricotta – Recipe! Image 2

Ingredients

12 ounce rigatoni

1 pound boneless skinless chicken breasts, diced into chunks

4 cups chicken broth

2 scallions, sliced

1/3 cup capers, drained

1/4 cup tomato paste

zest of 1 lemon

1/2 cup ricotta cheese

fresh basil leaves

(Serves 4)

One-Pot Chicken Picata Rigatoni with Creamy Ricotta – Recipe! Image 3

One-Pot Chicken Picata Rigatoni with Creamy Ricotta – Recipe! Image 4

To Prepare:

  1. In a Dutch oven or large saucepan, add pasta, chicken, broth, scallions, capers, tomato paste and lemon.  Place over medium heat and stir to combine.  Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, stir.
  2. When mixture is boiling, place lid on top and reduce heat to low.  Cook for 12 minutes.
  3. Remove lid and turn heat to medium and continue to boil until sauce is reduced and pasta is al dente, about 8-10 minutes.
  4. Ladle into serving bowl and dollop with ricotta and sprinkle with basil.  Enjoy!

 

 

 

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