The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
6

Sweetly
bland ricotta cheese, added at the last minute to this combination
of penne, chicken, and vegetables, produces a creamy sauce that
adds subtle flavor, as well as calcium, to the dish. Without the
chicken, this is equally good as a vegetarian main dish or as
a pasta component of a larger meal. If mint is not available,
fresh basil can be substituted. Do not use dried herbs for this
recipe.

12
oz. penne, ziti, or twists

4
cups diced tomato

1/4
cup chopped fresh Italian flat-leaf parsley

1/4
cup chopped fresh mint

3
cloves garlic, minced

1/4
cup extra virgin olive oil

1
Tbs. olive oil

3/4
lb. boneless, skinless chicken breast, cut into 3/4 inch cubes

1/2
cup ricotta cheese

2
oz. ricotta salata cheese, crumbled (optional)

Freshly
grated Romano or Parmesan cheese

Cook
pasta in plenty of boiling water until done but still firm to
the bite (al dente). While the pasta cooks, combine the tomatoes,
parsley, mint, and garlic in a bowl. Add the ¼ cup of extra virgin
olive oil. Mix well and set aside.

Heat
the tablespoon of oil in a large nonstick skillet over medium
heat. Add the chicken and sauté until opaque, about 5 minutes.
Lower the heat, cover, and cook for 5 minutes more or until the
centers of the cubes are no longer pink. Add the tomato mixture
to the chicken and bring to a gentle simmer. Add the drained pasta
and mix well. Spoon the ricotta cheese over the top and cover
the pan. Cook over low heat for one minute to warm the cheese.

Gently
mix the ricotta into the pasta mixture to coat the other ingredients.
Mix in the ricotta salata and serve hot with grated cheese on
the side.

Per
serving: 480 calories; 64 g carbohydrates; 22 g protein; 15 g
fat; 28 mg cholesterol; 281 mg sodium % total calories from fat:
28%; from saturated fat: 6%