Ingredients
- 1/4 cup olive oil (extra virgin, 60 ml)
- 100 grams speck (cut into thin batons)
- 2 leeks, finely sliced
- 1/2 bunch thyme, leaves picked
- 600 grams boneless skinless chicken thighs (fillets, cut into 1cm strips)
- 2 cups cream, (500ml) (pure thin cream specified)
- 300 grams ricotta cheese (fresh)
- 300 grams dried rigatoni pasta (cooked to packet instructions, drained and refreshed)
- 130 grams Gruyere cheese (finely grated or cheddar cheddar)
How to Make
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Step 1: Preheat oven to 180°C.
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Step 2: Heat oil in a large ovenproof pan over medium-low heat and add speck, leeks, half the thyme and 1/2 teaspoon salt flakes and cook, stirring, for 20 minutes until leek is very soft and then increase heat to medium, add chicken and cook for 10 minutes until just cooked through, now add cream and bring to a simmer and cook for 5 minutes or until cream has slightly reduced.
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Step 3: Remove from heat and cool slightly, then stir in ricotta, remaining thyme and cooked pasta, then coat pasta in the sauce and season well with salt and pepper.
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Step 4: Scatter with Gruyere then bake for 30 minutes or until golden, then scatter with black pepper to serve.
We hope you enjoy this recipe!
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