RICOTTA PASTA WITH BROCCOLINI

RICOTTA PASTA WITH BROCCOLINI image

Number Of Ingredients 10

Coarse salt and freshly ground black pepper, to taste
1 pound rigatoni
2 bundles broccolini florets, chopped (3 cups) or 2 heads broccoli rabbi tops, chopped
1 cup water
2 tbs olive oil
1 pound boneless, skinless chicken breasts, diced
4 cloves garlic, minced
2 cups (1 pound) part-skim ricotta cheese
6 to 8 sprigs fresh thyme, leaves stripped from stem and chopped
A couple of pinches ground nutmeg

Steps:

Put a large pot of water over high heat for the 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. In a small saucepan, simmer broccolini in a cup of water, covered, 5 minutes; drain. If using broccoli rabbi, simmer 8 to 10 minutes to extract bitterness. Drain well. Heat olive oil in a big, deep skillet over medium heat. Add chicken and garlic. Cook until chicken is cooked through, 5 to 8 minutes. Add broccolini, pasta, ricotta, the reserved pasta cooking water, thyme, nutmeg, salt, and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.