STOVE TOP CHICKEN RICOTTA PASTA

Stove Top Chicken Ricotta Pasta image

Provided by @MakeItYours

Number Of Ingredients 14

12- ounce pasta (any shape you have on hand)
2 to 3 strips bacon
1/4 cup onion diced
2 tablespoon garlic (minced)
1/2 cup chicken broth or stock
1 cup half and half (or heavy whipping cream or whole milk)
1 cup ricotta
8 once mushroom slices
2 cup diced chicken
1/2 cup Parmesan cheese (grated)
1/4 to 1/2 teaspoon salt and pepper (to your taste)
1/4 teaspoon dried rosemary
1/2 teaspoon Italian herbs
Garnish with green onions or parsley (if desired)

Steps:

Cook pasta to al dente stage.
In a large skillet, cook bacon until crisp. Remove from pan.
Sprinkle cubed chicken with salt and pepper and add to pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.
Add onions and garlic to pan and saute until translucent.
Add mushrooms and cook until mushrooms and browned and soft.
Add the rosemary and Italian herbs and stir.
Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute.
Add the half and half and ricotta. Stir to combine.
Add chicken and bacon and stir.
Stir in pasta.
Sprinkle with green onions, parmesan, or parsley and serve hot.