Crispy Chicken Tomato Pasta

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

INGREDIENTS 

• 1 x 500g rigatoni pasta
• 2 tbsp olive oil
• 1 brown or red onion, finely diced
• 4 garlic cloves, crushed
• 3 x 400g cans of crushed tomatoes
• 2 tbsp tomato paste
• 2 cups vegetable stock
• 1 x 375g tub light ricotta
•  1 tsp salt
• 1 tsp pepper
  To serve:
• 1 crispy chicken breast (I used @froproaus )
• Parmesan cheese
• Fresh basil
• Rocket or spinach

INSTRUCTIONS

1. Bring a large pot of water to a boil and cook the pasta according to the packet instructions.
2. In a separate large pot, heat the olive oil and sauté the onion for about 5 minutes until softened.
3. Add the crushed garlic and stir through.
4. Pour in the crushed tomatoes. Rinse out one of the cans with water and add that to the pot as well.
5. Stir in the vegetable stock and tomato paste and let come to the boil for 5 minutes.
6. Turn the heat down and add the ricotta, then blend the sauce using a hand blender until smooth and creamy.
7. Once the pasta is cooked, drain it and stir it through the sauce. Mix well to combine.
8.  Serve the pasta over a bed of rocket or spinach, and top with crispy chicken, grated Parmesan, fresh basil, and a sprinkle of salt and pepper.